Cooking Light magazine's Chicken Parmesan

Cooking Light magazine's Chicken Parmesan

215

"Here's a favorite for the entire family: breaded chicken breasts with tomato sauce and mozzarella cheese."
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Ingredients

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Original recipe yields 4 servings

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Directions

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  1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
  2. Dip chicken in egg; dredge in crumbs.
  3. Melt butter in a skillet over medium-high heat; add chicken, and cook 2 minutes on each side or until browned.
  4. Pour spaghetti sauce over chicken. Cover, reduce heat, and simmer 10 minutes. Sprinkle with cheeses. Cover and simmer 5 more minutes or until cheese melts.
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Footnotes

  • Reprinted with permission of Cooking Light(R) magazine. All rights reserved.
  • CALORIES 614 (19% from fat); FAT 12.8g (sat 5g, mono 4.8g, poly 1.5g); PROTEIN 49.1g; CARB 74.8g; FIBER 5.4g; CHOL 86mg; IRON 6.1mg; SODIUM 937mg; CALC 375mg

Reviews

215
  1. 304 Ratings

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Most helpful positive review

This was one of THE simplest parmesan recipes out there, and pretty tasty too. I don't like how it came out fried in the pan though, and simmering makes the crumbs too moist. It is much better ...

Most helpful critical review

Wasn't quite sure what made this so "light" in comparison to chicken parm my own way and in the oven. I'll stick to oven cooked as it tastes so much better. Just our opinion though.

This was one of THE simplest parmesan recipes out there, and pretty tasty too. I don't like how it came out fried in the pan though, and simmering makes the crumbs too moist. It is much better ...

A nice recipe! I used 7 herb ragu for the sauce and added parmesan cheese (1/4 c) and 1/2 teas. italian seasoning to the crumbs. I also baked everyone thing in the oven after browning the chic...

This was the first time I ever made Chicken Paramesan and I loved it. The only thing I did that the recipe didnt call for was flour my chicken before I dipped it in egg. This helps the breadin...

This was fabulous! I poured the sauce in the dish and then layed the chicken on top so it would not get soggy, then topped with low-fat parmesan. A keeper...

Very easy and very tasty. I found that I needed to use 2 beaten eggs plus more bread crumbs than called for as the chicken breasts I had were huge. I don't bother with the pan frying, just coat ...

Really quick and super easy. If you use jarred sauce I recommend you use a high quality one or doctor it before adding to the chicken. Make sure you get the chicken well browned before adding ...

I've made this with both chicken and veal but I like it with veal the best. After I brown the chicken breasts in the frying pan I put them on a plate with paper towels to get rid of the excess g...

Just a few suggestions - one, if you find that the breading falls off of the chicken when you are cooking it, try patting the raw chicken with flour before you egg-wash it. Also, adding a littl...

Now this is a quick and flavorful chicken dinner. I made my own bread crumbs(not rocket science) I added a litte salt, pepper, oragano, and the parmesan cheese then followed the rest of recipe. ...