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|4||chicken breasts, boneless and skinless|
|1/2 c||italian bread crumbs|
|1/4 c||parmesan cheese, grated|
|1/2 tsp||basil, dried|
|1 dash(es)||salt and pepper|
|1 Tbsp||butter or margarine (butter is best)|
|1 Tbsp||olive oil|
|1 c||red sauce for pasta (your choice)|
|1 c||mozzarella cheese, shredded (more or less)|
|Few pinch||parsley flakes|
Charlotte, NC (pop. 731,424)
Member Since Aug 2011
My family loves when I make my Chicken Parmesan and serve it with Vodka sauce pasta. This is also a good version if you have those who don't particularly like tomato sauce, as you can make the chicken parm "naked" with no sauce and it's still scrumptious!
Flatten chicken to 1/4 inch thickness. (If chicken breasts are very large, you may split them into two portions before flattening)
In a shallow bowl, combine bread crumbs, Parmesan cheese and basil.
In another bowl, beat the egg with salt and pepper.
In yet another bowl, combine the flour, garlic, oregano and pepper.
Coat chicken with seasoned flour, then dip chicken into egg, and finally, coat with crumb mixture.
In a large skillet, brown chicken in butter and oil over medium heat for 5-8 minutes on each side or until juices run clear. (avoid overcooking)
Take cooked chicken and spoon about 2 tablespoons of your fav. red sauce over each piece and cover with shredded cheese. Sprinkle on some parsley for an added touch. Broil on high until Mozzarella starts to brown.
Serve with pasta and veggies...yum!!!