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Cooking Light magazine's Chicken Parmesan

By: Cooking Light magazine

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

Rate/Review | Read Reviews (215)

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 skinned, boned chicken breast halves
1 egg, lightly beaten
1/3 cup Italian-seasoned breadcrumbs
2 tablespoons butter or margarine
1 3/4 cups spaghetti sauce
1/2 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese

Directions

Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Dip chicken in egg; dredge in crumbs.
Melt butter in a skillet over medium-high heat; add chicken, and cook 2 minutes on each side or until browned.
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.

Footnotes

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

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Reviewed on Sep. 29, 2005 by snugglepunkin

This was one of THE simplest parmesan recipes out there, and pretty tasty too. I don't like...

Reviewed on Jan. 16, 2004 by Rebslo

A nice recipe! I used 7 herb ragu for the sauce and added parmesan cheese (1/4 c) and 1/2...

Reviewed on Sep. 18, 2003 by WILKAT1977

This was the first time I ever made Chicken Paramesan and I loved it. The only thing I did...

Reviewed on Feb. 20, 2003 by GINNYG

This was fabulous! I poured the sauce in the dish and then layed the chicken on top so it...

Reviewed on Nov. 13, 2005 by Butterfly Flutterby

Very easy and very tasty. I found that I needed to use 2 beaten eggs plus more bread crumbs...

Reviewed on Nov. 13, 2003 by Navy_Mommy

Really quick and super easy. If you use jarred sauce I recommend you use a high quality one...

Reviewed on Jan. 16, 2004 by JENNIFER72_00

I've made this with both chicken and veal but I like it with veal the best. After I brown the...

Reviewed on May 20, 2004 by RNWEN

Just a few suggestions - one, if you find that the breading falls off of the chicken when you...

Reviewed on Feb. 3, 2004 by DAYBREAKFIVE

Now this is a quick and flavorful chicken dinner. I made my own bread crumbs(not rocket...

Reviewed on Apr. 26, 2003 by SANDI

My whole family loved this recipe, ( even the picky eaters) after pouring on the sauce and...

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