A quick and easy dish that tastes great. This is one of our go-to meals. You only use about 3/4 cup of spaghetti sauce, but you could serve the remainder with pasta as a side if you open a full jar. Great on a busy weeknight!
Quick & Easy Chicken Parm
2 boneless, skinless chicken breasts, cut in half horizontally (giving you 4 thinner chicken breasts) or pounded thinner
3/4 c. Panko Bread Crumbs
salt and pepper to taste
1 Egg, beaten
2 T. Canola oil
¾ c. Spaghetti Sauce (more if using for pasta as well)
¼ c. Parmesan cheese, shredded
1/2 c. Mozzarella cheese, shredded
Turn oven broiler on high.
Put bread crumbs on a plate or shallow bowl and add salt and pepper to taste. Put beaten egg in a shallow bowl. Dredge chicken breasts in egg and then in the bread crumbs, coating well on both sides.
In a medium non-stick or cast-iron skillet, heat canola oil over medium-high heat. Once the pan is hot, add the chicken and cook until the chicken is no longer pink and golden on both sides (approximately 2 minutes per side). Remove chicken to rack set over a baking sheet (I use a cooling rack set in a baking sheet lined with foil).
1/2 c. Mozzarella cheese, shredded
Turn oven broiler on high.
Put bread crumbs on a plate or shallow bowl and add salt and pepper to taste. Put beaten egg in a shallow bowl. Dredge chicken breasts in egg and then in the bread crumbs, coating well on both sides.
In a medium non-stick or cast-iron skillet, heat canola oil over medium-high heat. Once the pan is hot, add the chicken and cook until the chicken is no longer pink and golden on both sides (approximately 2 minutes per side). Remove chicken to rack set over a baking sheet (I use a cooling rack set in a baking sheet lined with foil).
Top each chicken breast with 1 t. parmesan cheese, 2 T. spaghetti sauce and sprinkle the mozzarella cheese over all. Put under the broiler just until the mozzarella cheese has melted, 30 seconds to 1 minute (watch carefully).
Serve.