Chicken Parmesan

By dorchuk

Ingredients

• FLATTEN:
• 2 boneless, skinless chicken breasts, halved
• Salt and black pepper
• DIP:
• 2 eggs, beaten
• 1/2 cup Italian-seasoned bread crumbs
• 2 Tbsp. olive oil
• COMBINE:
• 1 jar marinara sauce (26 oz.)
• 1/2 cup low-sodium chicken broth
• 1 cup grated mozzarella cheese
• 1/4 cup grated Parmesan
• Cooked angel hair pasta

Preparation

Step 1

Flatten chicken breasts with a mallet to ¼-inch thick; season with salt and pepper.

Dip chicken into eggs, then dredge in bread crumbs. Sauté chicken in oil in a large skillet coated with nonstick spray, over medium-high heat, until lightly browned on both sides, about 3–5 minutes per side.

Combine marinara and broth, then pour over chicken. Bring to a boil, cover, and reduce heat to low; simmer 5 minutes. Turn chicken, and sprinkle with mozzarella and Parmesan. Cover and simmer until cheese is melted, 5 minutes more. Serve chicken over cooked pasta.