October 6, 2010

Chicken Parmesan

This is a go-to dinner for us. It is very easy and comes together rather quickly.

Chicken Parmesan

4 Boneless, Skinless Chicken Breasts
1 ½ C. Italian Bread Crumbs
¼ C. Grated Parmesan
1 Tbsp. Oregano
1 Tbsp. Basil
1 Tbsp. Garlic Powder
1 C. Flour
2 Eggs

2 (15 oz) Cans Hunts Tomato Sauce
1 tsp. Sugar
1 tsp. Oregano
1 tsp. Garlic Powder
¼ C. Grated Parmesan

1 ½ C. Shredded Mozzarella
1 lb. Pasta

Preheat the oven to 450°F.

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet (or the bottom of a heavy saucepan), until they are about 1/2-inch thick.

Put the flour in a shallow bowl and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs until frothy. Mix the bread crumbs, parmesan, oregano, basil, and garlic powder in a third bowl.

Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs.

Heat olive oil over medium-high flame in a large oven-proof skillet. When the oil is hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Meanwhile, combine the marinara ingredients.

Fill the bottom of a baking dish with one half of the tomato sauce. Place the cutlets on top of the sauce. Ladle the remaining tomato sauce over the chicken and sprinkle with mozzarella.

Bake for 30 minutes or until the cheese is bubbly and the internal temperature of the chicken reaches 165°F for 15 seconds.

Serve over pasta.

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