Chicken Parmesan is one of our go-to meals because 99% of the time we have all the ingredients on hand. It’s something that is nice for company, too, despite being a snap to make. So on a day like today, when we are about 3 days overdue to grocery shop, it’s the perfect meal.
2 chicken breast halves, pounded thin
1 egg, beaten
1/4 cup grated parmesan
1/4 cup bread crumbs
salt and pepper
A few pinches of dried herbs (Italian seasoning works well)
1 Tbsp. olive oil (I like a garlic infused oil so if you want that, saute garlic for a few minutes in the oil and then remove the garlic–so it doesn’t burn)
1/3 cup pasta sauce, your own or from a jar
2 oz. shredded or 2 slices mozzarella or provolone
Preheat oven to 350.
Mix bread crumbs, parmesan and dried herbs together on a plate or shallow bowl.
Sprinkle chicken breasts with salt and pepper. Dip chicken breasts in beaten egg, then in bread crumb-cheese mixture to coat.
Heat olive oil in an oven-safe pan over medium heat. Add chicken breasts to pan and brown on both sides, 2-3 minutes or so per side.
Place the pan in the oven and bake for about 12 minutes or until chicken is nearly cooked through (since the breasts are thin and you are parcooking them in the oil, it won’t take long).
Top each chicken breast with half the past sauce and an ounce of mozzarella and continue to bake an additional 3-5 minutes or until cheese is melted and bubbly (alternatively, you could stick it under the broiler for a minute or two).
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