mydinnerideas.com

This is the great recipe for Chicken Parmigiana and it
is very easy to make and easy to size down for a
smaller family, just cut the ingredients in half.

Chicken Parmigiana

4 boneless chicken breasts
Salt
Pepper
Garlic powder
Progresso Italian style bread crumbs
2 large eggs
Extra virgin olive oil
1 jar spaghetti sauce
6 oz. shredded mozzerella cheese
Spaghetti
Grated Parmesan cheese

Preheat oven to 425 degrees. Clean and trim chicken
breasts. Season each chicken breast with salt, pepper
and garlic powder. On a plate, pour enough bread
crumbs to coat the chicken. In a bowl, break eggs and
beat. Run each piece of chicken individually through
the eggwash, coat completely with the bread crumbs and
place on a separate plate. Heat some olive oil in a
large non-stick pan. Place the chicken in the pan and
cook only until both sides of the chicken are browned.
Remove the chicken and let drain on a paper towel.
Spread some sauce thinly on the bottom of a large
Pyrex casserole. Place the chicken in the casserole
and put into 425 degree oven and cook for 15 minutes
or until almost cooked through. While chicken is
cooking, place a large pot of water on stove and let
come to a rolling boil. Salt the water. Cook
spaghetti according to package directions. Take
chicken out of the oven and spoon sauce over each
piece of chicken. Cover each piece of chicken with
cheese. Place chicken back into oven and heat until
cheese is melted. In a saucepan, heat the remainder of
the sauce. Take chicken out of oven and plate. Remove
spaghetti from colander, plate and spoon sauce over
the top. Grate Parmesan cheese over the top to taste.