Chicken Parmigiana
Quick and easy Chicken Parm from McCall's Cooking School
Ingredients
- 4-6 filets thin sliced chicken breast
- â…“ cup fine seasoned bread crumbs
- â…“ cup grated Parmesan cheese
- 1 large egg
- ¼ cup olive oil
- 1 jar marinara sauce
- 1 tsp minced garlic
- 1 tsp dried oregano
- 8 oz shredded Mozzarella cheese
Instructions
- Preheat oven to 350F. In a shallow bowl, combine bread crumbs and Parmesan cheese. Please egg in another shallow bowl and whisk.
- Dip a chicken piece into the beaten egg, then dip into bread crumb mixture, turning to coat thoroughly. Shake chicken to remove excess crumbs. Repeat until all chicken pieces are coated.
- In a large skillet, heat olive oil over medium-high heat until hot. Add chicken pieces and saute 5 minutes each side, turning once, until golden brown. Repeat until all browned. Remove to a plate.
- Pour spaghetti sauce into the baking dish. Add garlic and oregano and mix thoroughly. Add chicken on top of the sauce mixture. Cover with aluminum foil and bake 20-25 minutes.
- Remove foil from baking dish and sprinkle mozzarella cheese on top of chicken. Return dish to oven and bake another 10 minutes until mozzarella is lightly browned and sauce is bubbly.
- Cook pasta to serve with the chicken while mozzarella is melting and enjoy with the chicken.
Notes
Original recipe uses bone-in chicken breast and cooks initially for 40 min and uses slices of mozzarella, instead of shredded. I like the thin chicken breast better.
