Italian Chicken Parmigiana

By Side Passion

Ingredients

• 4 boneless skinless chicken breast halves
• 1/3 C Italian style dry bread crumbs
• 1/3 C grated parmesan cheese
• 1 egg
• 2 TB vegetable oil
• 2 C tomato sauce (from a 29 oz can)
• 1 C diced tomatoes, drained.(from a 14.5 oz can)
• 1 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1 TB balsamic vinegar
• 1/2 C (2oz) shredded mozzarella cheese

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Between sheets of plastic wrap or waxed paper, flatten each chicken breast half to 1/4" thickness. In a shallow dish, mix bread crumbs and Parmesan cheese. I'm another shallow dish, beat egg. Dip chicken into the egg, then coat with bread crumb mixture. In a medium bowl, mix tomato sauce, diced tomatoes, Italian seasoning, garlic powder and balsamic vinegar.

Step 2

In a 12" skillet, heat oil over medium heat. Cook chicken in pool 10-15 minutes, turning once, until no longer pink in the center. Pour pasta sauce mixture around chicken in skillet; heat until hot. Sprinkle mozzarella cheese over chicken. Serve.