Chicken Parmigiana

By gmbeckett

Ingredients

• 8 oz uncooked spaghetti
• 1 jar (24 oz) marinara sauce
• 2 tablespoons dry red wine
• 2 tablespoons chopped fresh basil leaves
• 2 lb chicken cutlets or 8 boneless skinless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 eggs
• 2 cups Progresso® Italian style panko crispy bread crumbs
• 1/4 cup olive oil
• 1 1/2 cups shredded Italian cheese blend (6 oz)
• Fresh basil leaves, if desired

Details

Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain spaghetti as directed on package. Return to saucepan; cover to keep warm.

In small saucepan, heat marinara sauce, wine and chopped basil leaves over medium-high heat. Cook until reduced to 2 1/2 cups, about 5 minutes. Set aside.

If using chicken breasts, place each chicken breast, smooth side down, between pieces of plastic wrap or waxed paper; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle chicken with salt and pepper. In shallow medium bowl, beat eggs slightly with fork. Place bread crumbs in another bowl. Dip chicken in egg; coat with crumbs.

In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Cook half of chicken in oil 6 to 8 minutes, turning once, until golden brown on outside and no longer pink in center. Remove from skillet to plate; cover to keep warm. Repeat with remaining 2 tablespoons oil and chicken. Place chicken in baking dish, overlapping if necessary; sprinkle with cheese.

Bake uncovered 5 minutes or just until cheese is melted. Place spaghetti and sauce on plate; add chicken. Garnish with basil.