Prego Chicken Parmesan
This is so quick and simple for a fast weeknight dinner. I like to use the Prego Ragu Chunky Gardenstyle Tomatoes, Garlic, and Onions sauce.
- Ready In:
- 1⁄2 cup dry Italian style breadcrumbs
- 1⁄4 cup parmesan cheese
- 2 boneless skinless chicken breasts
- 1 egg, slightly beaten
- 1⁄4 cup salad oil
- 1 (15 1/2 ounce) jar spaghetti sauce, Prego
- 1 cup mozzarella cheese, shredded
- Combine bread crumbs and cheese.
- Flatten chicken breasts with flat side of knife to 1/2-inch thickness. Dip in egg then in bread crumb mixture.
- In skillet, brown chicken in oil; drain on absorbent towels.
- Place in 2-quart shallow baking dish, 12x8x2. Top with sauce. Sprinkle with cheese.
- Bake, covered at 400ºF for 20 minutes or until done.
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This was very easy and quite tasty. I had 5 boneless skinless chicken breast halves (which for us is 5 servings), so I thought I would need to double all the coatings/toppings, but actually the original amounts would have been just fine. I used olive oil to brown the chicken b/c I just plain wasn't paying enough attention. That tasted just fine. I used Prego Garden Chunky Vegetable sauce. The chicken was very tender and cooked just right. Thanks lazyme!