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Ingredients (can be halved also)
4 boneless, skinless chicken breasts
4 boneless, skinless chicken breasts
1 egg, beaten in one dish
¾ cup Italian seasoned bread crumbs in another dish
1 jar pasta sauce
1 cup shredded mozzarella cheese
Oil for pan
Instructions
- Get pasta water boiling and cook according to package instructions.
- Pound chicken until even thickness (makes for an evenly cooked piece of meat). I like to place waxpaper or saran wrap over the chicken on my cutting board so juices aren’t splashing everywhere while I whack away with my mallet.
- Season with S&P.
- Heat enough oil to coat the bottom of the pan on medium high heat.
- Dip chicken in egg and then bread crumbs.
- Preheat oven to 400°.
- Place chicken in hot pan and brown for a few minutes (we’re not cooking it here, just getting the outside nice and crispy). Flip and brown the other side for a few minutes.
- Bake for 20 minutes.
- Pour pasta sauce over chicken. Top with cheese.
- Bake an additional 10 minutes until cheese is nice and melted.
I used to make this without the browning in the pan part – but it’s sooooo much better with a crispy outside J On a photography note - I was getting super frustrated and couldn’t think of how to get a creative delicious shot. Food staging is not easy people! Or I could use more garnishes. Enjoy!
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2 comments:
Yum! I love this recipe. Looks easy enough for me!
Yessss! I've been looking for a chicken parmesan recipe
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