Chicken Parmesan 25 Recipe

  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt and pepper
  • 2 eggs, lightly beaten (large)
  • 1 tablespoon water
  • 1 cup dried bread crumbs
  • 1 teaspoon dried Italian seasoning
  • 2 tablespoons grated Parmesan cheese
  • 3 tablespoons olive oil
  • 4 chicken breasts, boneless, skinless (1 1/2 lbs)
  • 1 jar prepared marinara sauce, heated
  • 8 ounces shredded mozzarella cheese
  • 8 ounces whole wheat spaghetti, cooked al dente
Preheat oven to 425°. Place the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Use your fist or the flat side of a meat mallet to pound the breasts until they are about 1/2 inch thick. Put the flour in a shallow pie pan and season with salt and pepper; mix with a fork to combine well.

In a wide bowl, combine eggs and water, beat until frothy.

Put the bread crumbs, Italian seasoning and grated parmesan cheese on a plate, season with additional salt and pepper if desired.

Heat olive oil in a large oven proof skillet over medium-high heat.

Lightly dredge both sides of chicken in seasoned flour, then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs.

When the oil is nice and hot, add the chicken and fry 4 minutes on each side or until golden brown and crusty, turning once.

Pour a generous amount of marinara sauce over the chicken and sprinkle with mozzarella. Go ahead and sprinkle a little more parmesan over the top while you're at it!

Bake the chicken in the skillet for 15 minutes or until the cheese is bubbly.

Serve hot with the spaghetti and a big green salad.

NOTE: If you don't have an oven-proof skillet, you can transfer the chicken to a baking dish sprayed with non-stick cooking spray before adding the sauce and cheese.

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