Easy Cheesy Chicken Parmigiana
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 boneless skinless chicken breasts
- 1⁄2 lb angel hair pasta, cooked and drained
- 1 (14 ounce) jar ragu spaghetti sauce
- 2 teaspoons olive oil
- 2⁄3 cup diced onion
- 2 minced garlic cloves
- 1⁄3 cup dry white wine
- 2 teaspoons italian seasoning
- 1⁄2 cup fresh seasoned breadcrumbs
- 1⁄2 cup parmesan cheese, plus
- 1 tablespoon freshly grated parmesan cheese
- 4 slices fresh mozzarella cheese
- 2 eggs
directions
- Preheat oven to 375°F.
- Place chicken breasts flat in a zip lock freezer bag and pound out to 1/2 inch thick.
- In a sauce pan, sauté onion, garlic and Italian seasoning until soft.
- Add white wine and sauté until wine has evaporated.
- Add spaghetti sauce and simmer on low.
- In a pie plate scramble 2 eggs.
- In another pie plate, mix 1/2 cup parmesan and 1/2 cup breadcrumbs.
- Dredge chicken in egg and then in breadcrumbs, making sure to fully coat the chicken on both sides.(I went back and did the egg and breadcrumbs a second time because Paul asked for double breaded).
- Place breast in a foil lined pan and bake 15 minutes.
- Remove from the oven, top each breast with 1/4 cup of sauce, the remaining parm and 2 slices of mozzarella.
- Place under the broiler until mozzarella is golden brown.
- Serve over pasta and sauce.
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RECIPE SUBMITTED BY
My name is Amy and I live in CT. I love to cook and try new recipes. My kitchen is my favorite room in my house and where I spend most of my time!
Both my parents were always cooking, mom baked and dad did everything except baking. Some of my recipes come from my grandmother, Nell, but have been updated. The rest fly out of my head in the middle of the night...or are things I have seen in magazines, cookbooks and on TV twisted around to my liking. I find it hard to follow a recipe, but I am trying to do that without changing them all the time.