Chicken Parmesan



2 whole boneless skinless chicken breasts

1/2 cup Italian bread crumbs

Flour for dredging on a plate

One egg, lightly beaten in a shallow bowl

1/2 cup grated Parmesan, divided for use

2 tbsp olive oil


Preheat oven to 350.

Place the chicken breasts between 2 sheets of wax paper and pound each side with a meat tenderizer until it’s all the same thickness. Mix the bread crumbs and 1/8 cup Parmesan in a shallow bowl.

Dredge the chicken in flour, shake off the excess, dip in egg and remove excess, dip in bread crumb/cheese mixture and cover all sides.

Heat the olive oil over medium in a large skillet. Add the chicken to the hot olive oil and brown each side (about 3 minutes per side).

If you’re using an ovenproof skillet, turn off the heat and add the sauce all around the chicken (I used all 28oz of the sauce I made), sprinkle the whole thing with the remaining parmesan and bake for 20 minutes.

(Otherwise just transfer it to a baking sheet and add the sauce and cheese afterwards, or add to a casserole dish with the sauce and bake).

Serve over whole wheat thin spaghetti with spinach salad. mmmmmm.


One response to “Chicken Parmesan

  1. Pingback: Chicken Parmesan « runstoeat

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