Ingredients: |
Ingredients: 3 whole chicken breasts (1 pound each)
1/2 cup fine seasoned Italian dry bread crumbs
1/2 cup grated Parmesan cheese
1 large egg
1/4 to 1/3 cup olive oil
1 jar (16 oz.) spaghetti sauce
1 clove garlic, crushed
1 teaspoon dried oregano leaves, crushed
1 pkg (8 oz) mozzarella cheese, cut in 6 slices
3 cups hot cooked pasta, such as zitti
2 tablespoons minced parsley
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Directions: |
Directions:1 - Preheat oven to 350. Remove and discard skin from each chicken breast; cut each breast in half. In a shallow bowl, combine bread crumbs and 1/4 cup of the parmesan cheese. Place egg in another shallow bowl and beat thoroughly.
2 - Dip a chicken piece into beaten egg, letting excess drip off, then dip chicken into bread crumb mixture, turning it to coat thoroughly. Shake chicken to remove excess crumbs. Repeat until all chicken pieces are coated.
3 - In a large skillet, heat 1/4 cup of the olive oil over medium-high heat until hot. Add half of the chicken pieces; sauté 5 minutes on each side, turning once, until golden brown. remove to plate. Repeat with remaining chicken, adding oil to skillet as necessary.
4 - In a small bowl, combine spaghetti sauce, garlic, and oregano; mix thoroughly. Pour into a 13x9 dish. Arrange chicken pieces bone side down over sauce mixture. Cover loosely with a sheet of aluminum foil. Bake 40 minutes.
5 - Remove foil from baking dish. Top each piece of chicken with one slice of mozzarella cheese. Sprinkle with remaining 1/4 cup Parmesan cheese. Return dish to oven and bake 10 minutes longer or until mozzarella is lightly browned and sauce is bubbly.
6 - To serve: Toss hot cooked pasta with 1 tablespoon olive oil and the minced parsley. Transfer pasta to the center of a serving platter; arrange Chicken Parmesan around the pasta and serve immediately.
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This recipe for Chicken Parmigiana is from