Easy Weeknight Chicken Parmesan

By carvalhohm

Ingredients

• 8 oz uncooked spaghetti
• 1/3 cup Progresso® Italian style panko crispy bread crumbs
• 1/3 cup shredded Parmesan cheese
• 4 boneless skinless chicken breasts, flattened slightly
• 2 cloves garlic, finely chopped
• 1 can (18 oz) fire roasted tomato cooking sauce
• 1 cup shredded mozzarella cheese (4 oz)

Preparation

Step 1

1 Cook and drain spaghetti as directed on package.

2 In large resealable food-storage plastic bag, mix bread crumbs and Parmesan cheese. Shake each chicken breast in bread crumb mixture; set aside.

3 In 12-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Stir in garlic; cook until garlic starts to brown. Add chicken breasts; cook 6 to 10 minutes, turning once, until browned. Pour cooking sauce around chicken; sprinkle chicken with remaining bread crumb mixture and mozzarella cheese. Heat to boiling. Cover; reduce heat to medium. Cook 5 to 8 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°) and cheese is melted. Serve with spaghetti.

1 Serving: Calories 630