Tuesday, March 17, 2009

Chicken Parmesan

I have been craving Chicken Parmesan for the longest time. I'm not sure why I kept putting off making it, because it is so very easy and delicious! Plus I always have leftovers and it always taste better the next day. I served this over whole wheat noodles. Enjoy!





1 egg, beaten
1Tbs milk
1/2 cup grated Parmesan cheese
1/3 cup seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Mozarella cheese



Preheat oven to 375 degrees F (190 degrees C).

Pour beaten egg into a shallow dish or bowl, add milk. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.

In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.

Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Mozarella cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.