I love its easy to follow recipes, with simple ingredients! This is one of the easiest, but most delicious chicken parmigiana recipes I've made. Another recipe I've used in the past required frying the chicken breasts, which is more time consuming and fattening.
First of all, take about 1 lb of chicken breast and rinse it off. I ended up cutting the chicken breasts in half for portion control and faster cooking time.
Next, combine the breadcrumbs, parmesan cheese, Italian seasoning, garlic powder and salt in a bowl.
In another bowl, beat one egg
Next, dip the chicken in the egg
Then, coat both sides of the chicken in the dry mixture
Place the chicken breasts in a greased casserole dish
Bake at 375* for 10 minutes, then turn chicken and bake for 10 additional minutes.
Pour sauce over chicken and sprinkle cheese.
Bake for 15 minutes, or until chicken juices run clear.
Serve with pasta!
Actual kitchen time? 20 minutes, not including the baking time. Not bad for such a delicious recipe!
A trick for spaghetti....after I have cooked spaghetti noodles, I toss them with a little bit of Italian dressing (2-3 TBSP). This keeps them from sticking and gives them a nice flavor.
1/2 cup dry bread crumbs
3 TBSP grated Parmesan cheese
3/4 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
4 boneless skinless chicken breasts halves (4 oz each)
26 oz meatless spaghetti sauce (I just used a jar of tomato basil sauce)
3/4 cup shredded part-skim mozzarella cheese (I used a 5 cheese Italian blend instead)
1/4 cup shredded Parmesan cheese
In a shallow bowl, combine the bread crumbs, grated Parmesan cheese, Italian seasoning, garlic powder and salt. In another bowl, beat egg egg. Dip chicken in egg, then roll in crumbs.
Place in a 13 in x 9 in x 2 in baking dish coated with nonstick cooking spray. Bake, uncovered, at 375* for 10 minutes. Turn chicken; bake for 10 minutes.
Pour spaghetti sauce over chicken; bake for 5 minutes. Sprinkle with cheeses; bake 10 minutes longer or until chicken juices run clear.