This is my favorite simple chicken parmesan recipe. I serve it over whole wheat angel hair pasta. Pair it with a side salad you have a delicious meal.
I lb. boneless, skinless chicken breasts, pounded flat
1 jar of favorite pasta sauce or 2-3 cups of homemade pasta sauce
2-3 eggs, beaten
1 cup parmesan cheese, grated. Fresh is best but you can use the Kraft version.
1 cup Italian style bread crumbs
2-3 cloves of garlic put through a garlic press
salt, pepper and seasonings to taste.
1-2 cups of flour
1 large thin slice of mozzarella cheese per breast
Preheat oven to 375º.
In a small bowl combine flour with salt (around 1/2 Tbsp) and a few good grinds of pepper. In another bowl add the bread crumbs, parmesan cheese, garlic and additional seasonings of your choice. If I’m using flavored bread crumbs I will only add crushed red pepper for taste, if I’m using plain bread crumbs I add oregano and other Italian spices. Dredge each chicken breast through the flour mixtures, then the egg and finally into the breading mixture. Make sure the breast is completely coated in breading and set aside.
In a large skillet preheat 2 Tbsp. of olive oil. Over medium high heat cook the chicken breasts until the chicken is cooked through and the breading is crispy and golden brown. I usually flip the chicken breasts every 2-3 minutes to keep the crust from burning.
Coat the bottom of a baking dish with a thin layer of pasta sauce. Place the chicken breast into the baking dish and cover with remaining sauce. Put 1 slice of mozzarella cheese on each breast. Since I like mine spicier than the other members of my family I will add additional crushed red pepper to the top of mine at this point so I can tell which is the spicier one once it is cooked. Cook until cheese is melted and bubbly, about 15-20 minutes.