Wednesday, November 11, 2009

Chicken Parmesan

I made this tonight and it was DELISH!! One good thing to remember (which I didn't tonight, of course) is to pound out your chicken breasts until they are an even thickness so they cook evenly. I used Prego's Italian Sausage and Garlic sauce and it was really good.


6 boneless, skinless chicken breasts
2 eggs
1/2 cup grated Parmesan
1/2 cup seasoned bread crumbs
1 Tbsp. olive oil
12 oz (or 1 1/2 cups) pasta sauce
6 slices or 8 0z shredded Monterey Jack cheese

Preheat oven to 375 degrees.

Coat bottom of 13x9 baking dish with pasta sauce. In small bowl, beat eggs. In shallow dish, mix Parmesan and bread crumbs. Heat olive oil in large skillet over medium heat.

Dip chicken breasts first in egg, and then coat in bread crumb mixture. Place in skillet and cook for 5 minutes on each side (or until breasts are golden brown and cooked through).

Layer breasts on sauce in baking dish. Place or sprinkle Monterey Jack over chicken breasts. Bake for 15-20 minutes or until cheese is melted and bubbly.

1 comment:

Wendy said...

Yum! I think I will be trying this soon! I used to make the cheater version of this by using the frozen breaded chicken patties. It will do in a pinch, but this looks way more delicious!