Cooking Light magazine's Chicken Parmesan Recipe -
Cooking Light magazine's Chicken Parmesan Recipe

Cooking Light magazine's Chicken Parmesan

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

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Original recipe makes 4 servings Change Servings


  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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  • Reprinted with permission of Cooking Light® 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 More Reviews

Most Helpful Positive Review
Sep 29, 2005

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 (and frankly, easier) to put the breaded breasts on a foil-lined cookie sheet, spray liberally with cooking spray, and bake about 15-20 min or til juices run clear. Then, remove, and top with warmed sauce and cheeses, bake til cheeses are melted and serve. This saves on fat grams too!

Most Helpful Critical Review
Jul 23, 2003

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.


304 Ratings

Jan 16, 2004

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 chicken. It was better than an italian restuarant!!

Sep 18, 2003

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 breading to stick better. I also browned the chicken in the skillet and then finished it off in the oven. Was awesome and oh so easy!!! Will do this one again!!!!

Feb 20, 2003

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...

Nov 13, 2005

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 a 13 x 9 pan with cooking spray and place breasts there and bake (350 at 30 minutes). I placed cheese over top last 5 minutes of baking time. Meanwhile I heated up a jar of spaghetti sauce. I placed the chicken on the plate and poured sauce over top and sprinkled with parsley for a beautiful presentation. Served with garlic sticks and salad. Thank you.

Nov 13, 2003

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 the sauce to keep the coating from getting soggy.

Jan 16, 2004

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 grease. Instead of putting them back in the skillet with sauce, I put a thin layer of sauce in a baking pan, then place the chicken on that, then cover with the rest of the sauce and mozzerella cheese. I bake it in a preheated 350 degree oven until the cheese melts. I serve it with rice and put the extra sauce from the pan over the rice and let people sprinkle on their own parmesan. This is one meal I get continued requests for, it's definitely a favorite!


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