INGREDIENTS:
4 boneless, skinless chicken breast halves
1 large egg, lightly beaten
1/2 cup Italian-seasoned breadcrumbs
2 tablespoons butter or margarine, melted
1 3/4 cup spaghetti sauce
1/2 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
1/4 cup chopped fresh parsley
PREPARATION:
Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dip chicken in egg, and dredge in breadcrumbs.
Cook chicken in butter in a large skillet over medium-high heat until browned on both sides. Spoon spaghetti sauce over chicken; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Sprinkle with cheeses and parsley; cover and simmer 5 additional minutes or until cheeses melt.
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