Skillet Chicken Parmigiana
Betty Crocker’s Best Chicken Cookbook Copyright 1999
4 boneless, skinless chicken breast halves (about 1 ¼ pounds)
1/3 cup Italian-style dry bread crumbs
¼ cup grated Parmesan cheese
1 egg, beaten
2 tablespoons olive or vegetable oil
2 cups spaghetti sauce
½ cup shredded mozzarella cheese (2 ounces)
Flatten each chicken breast half to ¼-inch thickness between sheets of plastic wrap or waxed paper. The breasts I buy at Costco are thin enough that I didn't need to pound them. Mix bread crumbs and Parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
Heat oil in 12-inch skillet over medium heat. Cook chicken in oil 10 to 15 minutes, turning once, until juice is no longer pink when centers of chicken pieces are cut. Pour spaghetti sauce around chicken in saucepan; heat until hot. Sprinkle mozzarella cheese over chicken.
Makes 4 servings. Per serving: 440 cal, 18g fat, 150mg chol, 980mg sodium, 31g carbs, 2g fiber, 41g protein
Betty Crocker’s Best Chicken Cookbook Copyright 1999
4 boneless, skinless chicken breast halves (about 1 ¼ pounds)
1/3 cup Italian-style dry bread crumbs
¼ cup grated Parmesan cheese
1 egg, beaten
2 tablespoons olive or vegetable oil
2 cups spaghetti sauce
½ cup shredded mozzarella cheese (2 ounces)
Flatten each chicken breast half to ¼-inch thickness between sheets of plastic wrap or waxed paper. The breasts I buy at Costco are thin enough that I didn't need to pound them. Mix bread crumbs and Parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
Heat oil in 12-inch skillet over medium heat. Cook chicken in oil 10 to 15 minutes, turning once, until juice is no longer pink when centers of chicken pieces are cut. Pour spaghetti sauce around chicken in saucepan; heat until hot. Sprinkle mozzarella cheese over chicken.
Makes 4 servings. Per serving: 440 cal, 18g fat, 150mg chol, 980mg sodium, 31g carbs, 2g fiber, 41g protein
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I happen to be a big fan of chicken parmigiana in just about any form. As you can see, it's quite simple to make this dish using just a skillet - a real bonus in warm weather. I'm all about simple dinners these days. And I got to use my new Microplane to grate the cheese - another bonus. This really hit the spot.
I'm actually chomping at the bit to cook yet I lack the time or energy. This time of year, it doesn't seem right to be stuck in the kitchen. I know, I can grill outside, but everytime I plan a grilled recipe, the weather refuses to cooperate. Maybe I'll get to make something a bit more involved this weekend.
Blast From The Past: Beef Tacos from May 2006 - I may do tacos again next week. I might try them with ground turkey instead of beef.
Question of the Day: What did you have for dinner last night?
10 comments:
This does like simple and delicious. I had a frozen lean cuisine pizza. No time to cook because cake class started again.
"Dizzy chicken" - skinless boneless chicken breasts made in the Ronco LOL, and rice-a-roni. DH made dinner because I was busy with work and had a humongous headache. It doesn't happen often though - normally we would have picked something up if I couldn't cook.
Leftovers from Tuesday...tater tuna pie, broccoli, and pineapple.
We went out because I worked all day. We both had chicken schwarma sandwiches. I had rice, Robin had fries. It cost 12.64 for both of us. I'm a cheap date!!
I love chicken parmigiana...this looks like a great recipe.
Last night for dinner we had stir-fry...sirloin, onions, peppers, brocolli. It is clean out the pantry/fridge/freezer week for me!
It was simple, but good. Porcupines, mashed potatoes, green beans and salad.
I want Kristen's dinner!
Jan
"Grandmas Pork" which is a pork chops and sauerkraut recipe. With some (alas frozen) peas as the veggie side.
Um....tortilla chips with Roasted Salsa Ranch Dip from the HEB deli. It would have been more aptly named Hellfire Dip. I didn't eat but a few bites and dinner was over! I'll trade the container of dip for anyone's leftovers! Ha!
I'll have to try this one - seems pretty easy and 1 pan cooking is great!
Last night we had leftover Chicken and Andouille Gumbo made with homemade Andouille Sausage, both from The Mixer Bible. These recipes didn't make it past the second round of trying them, first because we recently had the Shrimp Jambalaya from ATK Family Cookbook which is better (so yummy!!!), and also because I don't have a sausage stuffer and I realized that Andouille that's ground meat just isn't as tasty in recipes as the cured stuff from the store that you can slice into rounds. The ground pork stuff just blends into the dish and doesn't give you that separate taste of enjoying the Andouille. So bye-bye to both of those recipes, even though they were all right.
We also had Romaine Lettuce, Artichoke Hearts, and Asiago Salad from the ATK Family Cookbook for the 2nd time, which my husband loved, so that made it through the second round :) And some iced tea, 'cause it was really hot yesterday!
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