Chicken Parmigiana

By S. Danford

Ingredients

• 4 boneless skinless chicken breasts
• 1/2 cup fine seasoned bread crumbs
• 1/2 cup grated parmesan cheese
• 1 large egg
• Olive oil
• 1 jar spaghetti sauce
• 1 clove garlic, crushed
• 1 t oregano
• Mozzarella slices
• Hot cooked pasta
• 2 T minced parsley

Preparation

Step 1

Preheat oven to 350
In a shallow bowl, combine the bread crumbs and 1/4 cup parmesan.
Place egg in another shallow bowl and beat thoroughly.
Dip each chicken piece into the egg, letting the excess drip off.
Then dip the chicken in breadcrumb mixture, turning to coat evenly.
In a large skillet, heat oil and saute the chicken pieces 5 minutes on each side.
Meanwhile combine spaghetti sauce, garlic, and oregano in a 9 x 13 baking pan.
Arrange chicken pieces in the sauce and cover loosely with foil.
Bake 40 minutes.
Remove foil from baking dish and top each piece of chicken with one slice of mozzarella cheese.
Sprinkle with remaining 1/4 cup parmesan.
Return dish to oven and bake 10 minutes longer or until mozzarella is lightly browned and sauce is bubbly.
To serve, toss hot cooked pasta with 1 T olive oil and the minced parsley.
Transfer pasta to the center of a serving platter and arrange chicken around the pasta.
Serve immediately.

Serves 6