Zesty Italian Chicken Parmigiana

By Addie

This version of the classic Italian Chicken Parmesan is loaded with flavor and is simple to make. Tender breaded chicken breasts are sautéed in olive oil, topped with a delicate tomato sauce and baked. Add a finishing touch of mozzarella cheese slices dusted with Parmesan cheese and bake again till bubbly – you’ll have a sure winner!

Ingredients

• 3 whole chicken breasts (1 lb each)
• 1/2 cup fine seasoned dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/4 olive oil
• 1 jar (16 oz) spaghetti sauce
• 1 clove garlic, crushed
• 1 tsp dried oregano leaves, crushed
• 1 pkg (8 oz) mozzarella cheese, cut into 6 slices
• 3 cups hot cooked pasta, such as ziti or penne
• 2 tbsp minced parsley

Details

Servings 6
Adapted from keyingredient.com

Preparation

Step 1

1. Preheat oven to 350F. Remove and discard skin from each chicken breast; cut each breast in half. In a shallow bowl, combine bread crumbs and 1/4 cup of the Parmesan cheese. Place egg in another shallow bowl and beat thoroughly.

2. Dip a chicken piece into beaten egg, letting excess drip off, then dip chicken in bread crumb mixture, turning it to coat thoroughly. Shake chicken to remove excess crumbs. Repeat until all chicken pieces are coated.

3. In a large skillet, heat 1/4 cup of the olive oil over medium-high heat until hot. Add half of the chicken pieces; sauté 5 minutes on each side, turning once, until golden brown. Remove to plate. Repeat with remaining chicken, adding oil to skillet as necessary.

4. In a small bowl, combine spaghetti sauce, garlic and oregano; mix thoroughly. Pour into a 13" x 9" x 1 3/4" baking dish. Arrange chicken pieces bone side down over sauce mixture. Cover loosely with a sheet of aluminum foil. Bake 40 minutes.

5. Remove foil from baking dish. Top each piece of chicken with one slice of mozzarella cheese. Sprinkle with remaining 1/4 cup of Parmesan cheese. Return dish to oven and bake 10 minutes longer or until mozzarella is lightly browned and sauce is bubbly.

6. To serve: Toss hot cooked pasta with 1 tbsp of olive oil and the minced parsley. Serve immediately.