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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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FOR YEARS my husband ordered Chicken Parmigiana at restaurants. Then I found this recipe in our local newspaper, adjusted it for two and began making this at home. After 50 years of marriage, I still enjoy making his favorite recipes. Ingredients:
1 can (15 ounces) tomato sauce |
2 teaspoons italian seasoning |
1/2 teaspoon garlic powder |
1 egg |
1/4 cup seasoned bread crumbs |
3 tablespoons grated parmesan cheese |
2 boneless skinless chicken breast halves (4 ounces each) |
2 tablespoons olive oil |
2 slices part-skim mozzarella cheese |
Directions:
1. In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture.
3. In a large skillet, cook chicken in oil over medium heat for 5 minutes on each side or until a meat thermometer reads 170°. Top with mozzarella cheese. Cover and cook 3-4 minutes longer or until cheese is melted. Serve with tomato sauce. Yield: 2 servings.
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