©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Chicken Parmesan

I made this Chicken Parmesan last night for dinner.  I found the recipe on Food Network.  I did make a couple changes though.  The recipe calls for making your own sauce, but I just used a jar of Newman's Own Marinara

Cooking spray
4 thin chicken cutlets (about 1 1/4 pounds total) (I used 3 breasts and slightly pounded the thicker part)
Salt to taste
2 large egg whites (I just used an egg and a bit of water)
6 tablespoons dry Italian bread crumbs
2 tablespoons grated Parmesan
3 tablespoons all-purpose flour
4 to 5 teaspoons olive oil
1/2 cup part-skim shredded mozzarella cheese

Preheat the oven to 425 degrees F. Spray a 9 by 13-inch baking dish with cooking spray. Sprinkle the cutlets with the salt. Lightly beat the egg whites in a medium bowl. Combine the bread crumbs and Parmesan on a sheet of waxed paper. Spread the flour on another sheet of waxed paper. Working with 1 piece of chicken at a time, dip both sides into the flour, shaking off excess. Dip each piece into the egg, shaking off excess, and then press both sides into the breading to coat.

Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken (in batches, if necessary) and cook until browned, 3 to 4 minutes. Transfer the chicken, in 1 layer, to the baking dish. Spoon the sauce over the chicken then sprinkle with the cheese. Bake, covered loosely with a tent of foil, until the cheese is melted and the sauce is bubbly, about 12 to 15 minutes.

When I took the foil off some of the cheese came off one of the breasts.  So I added more and put it under the broiler for a couple minutes.

This came out really good!!!  I would will definitely make it again.

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