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Ingredients
- 1 egg, beaten
- 3/4 cup grated parmesan cheese
- 6 boneless, skinless thin-sliced checken breast fillets (1bout 1 lb.)
- 2 Tablespoons vegetable oil
- 1 can (26.5 oz.) Hunts Spaghetti sauce, no added sugar
- 6 slices provolone or mozzarella cheese
- fresh chopped parsley (optional)
Details
Servings 6
Preparation
Step 1
Place egg and parmesan cheese in separate shallow bowls. Dip each chicken breast fillet in egg, then cheese, coating well.
Heat oil in large skillet over medium-high heat. Cook chicken for about 5 minutes on each side or until no longer pink and cheese coating in golden brown. Remove from skillet; set aside. Wipe remaining oil from skillet.
Pour sauce into skillet. Arrange chicken in sauce. Spoon some sauce over each peice of chicken and top each with a slice of cheese. Heat, covered, over medium heat about 5 minutes or until sauce is heated through and cheese is melted. Garnish with parsley, if desired.
*May used 3 boneless chicken breast fillets, sliced horizontally to make 6 thin fillets.
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