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CHICKEN PARMIGIANA




Source of Recipe


Steph's Country Kitchen Goodness


List of Ingredients




6 boneless, skinless chicken breasts

1/2 cup Italian seasoned bread crumbs

1/2 cup grated Parmesan cheese, divided

1 egg

1/4 to 1/3 cup olive oil

2 cups spaghetti sauce

1 clove garlic, minced

1 tsp. oregano

1 package (8 ounces) Mozzarella cheese, cut in 6 slices

3 cups hot cooked rotini pasta

2 tbsp. dried parsley



Recipe



1. Preheat oven to 350º.

2. In a large, shallow bowl, combine bread crumbs and 1/4 cup Parmesan cheese. Place egg in another shallow bowl and beat thoroughly.

3. Dip chicken into beaten egg, letting excess drip off, then dip into bread mixture turning to coat thoroughly. Shake chicken to remove excess crumbs.

4. In large skillet, heat 1/4 cup olive oil over medium-high heat until hot. Add half the chicken; cook 5 minutes on each side, until golden brown. Remove to plate. Repeat with remaining chicken, adding more olive oil if necessary.

5. In a small bowl, combine spaghetti sauce, garlic and oregano; mix well. Pour into a 13x9-inch baking dish. Arrange chicken over sauce. Cover loosely with aluminum foil. Bake 30 minutes.

6. Remove foil from dish. Top each chicken breast with one slice of Mozzarella cheese. Sprinkle with remaining Parmesan cheese. Return dish to oven and bake 10 minutes longer or until Mozzarella cheese is lightly browned and sauce is bubbly.

7. To serve, toss hot cooked pasta with 1 tbsp. olive oil and parsley. Serve with chicken and sauce. Yield: 6 servings.