Cheesy Chicken Parmigiana
by Sherman Antao · View original source
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Breaded chicken breasts browned in butter, topped with pasta sauce and melted mozzarella and provolone cheeses, garnished with fresh basil.
- Category:
- Main Course
- Cuisine:
- Italy
- Servings:
- 4
Ingredients
- 4 chicken breast (boneless, skinless, halves)
- 1 egg (slightly beaten)
- 1/2 cup breadcrumbs (plain, fine)
- 1/2 cup Parmesan cheese (grated)
- 1 teaspoon Italian seasoning
- 2 tablespoons butter
- 1 14-ounce tomato-basil pasta sauce (jar)
- 1 cup mozzarella cheese (shredded)
- 1/2 cup provolone cheese (shredded)
- basil (fresh, for garnish)
Instructions
- Preheat oven to 375 F. Lightly spray a 13x9-inch baking dish with nonstick spray.
- Place chicken between two sheets of plastic wrap. Place on cutting board. Using the flat side of a meat mallet, flatten to 1/2-inch thick.
- In a shallow bowl or pie plate, place egg. In another shallow bowl, combine breadcrumbs, Parmesan cheese and Italian seasoning. Dip chicken into egg, then breadcrumb mixture.
- In a large skillet over medium-high heat, melt butter. Add chicken; brown both sides, using tongs to turn meat. In prepared baking dish, place chicken in one layer.
- Pour pasta sauce over chicken; sprinkle with mozzarella and provolone cheeses. Cover with foil. Bake 30 minutes or until chicken is cooked through and heated. Remove with hot pads. Garnish with basil to serve.