Easy Cheesy Chicken Parmigiana |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Chicken was on sale 2 weeks ago and I really stocked up. The last 2 boneless, skinless breast were haunting me. Paul requested Chicken Parm. I had never made it before, but this is what I came up with.... It got a rave review from Paul. This was so much food... so even though its only 2 breasts... it could have fed 4! Ingredients:
2 boneless skinless chicken breasts |
1/2 lb angel hair pasta, cooked and drained |
1 (14 ounce) jar ragu spaghetti sauce |
2 teaspoons olive oil |
2/3 cup diced onion |
2 minced garlic cloves |
1/3 cup dry white wine |
2 teaspoons italian seasoning |
1/2 cup fresh seasoned breadcrumbs |
1/2 cup parmesan cheese, plus |
1 tablespoon freshly grated parmesan cheese |
4 slices fresh mozzarella cheese |
2 eggs |
Directions:
1. Preheat oven to 375°F.
2. Place chicken breasts flat in a zip lock freezer bag and pound out to 1/2 inch thick.
3. In a sauce pan, sauté onion, garlic and Italian seasoning until soft.
4. Add white wine and sauté until wine has evaporated.
5. Add spaghetti sauce and simmer on low.
6. In a pie plate scramble 2 eggs.
7. In another pie plate, mix 1/2 cup parmesan and 1/2 cup breadcrumbs.
8. Dredge chicken in egg and then in breadcrumbs, making sure to fully coat the chicken on both sides.(I went back and did the egg and breadcrumbs a second time because Paul asked for double breaded).
9. Place breast in a foil lined pan and bake 15 minutes.
10. Remove from the oven, top each breast with 1/4 cup of sauce, the remaining parm and 2 slices of mozzarella.
11. Place under the broiler until mozzarella is golden brown.
12. Serve over pasta and sauce.
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