"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for 20 Minute Chicken Parmesan, by Trish Obrist, is from Keller Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 boneless skinless chicken breasts ( l lb.) 1 egg, slightly beaten 1 T. Parmesan cheese 1/2 cup seasoned bread crumbs 2 T. margarine 1/4 cup chopped fresh parsley (or 2 tsp. dried) 1 3/4 cup Prego spaghetti sauce 1/2 cup shredded mozzarella cheese
Flatten chicken to even thickness. Dip chicken into egg, then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add Prego sauce; reduce heat. Cover; simmer 10 minutes. Sprinkle with cheese and parsley. Cover and simmer 5 minutes until cheese melts. Use 2 egg whites and fat free cheese to reduce fat.
Serve over spaghetti with fresh green salad and crusty garlic bread. Delicious meal.
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