Printer-friendly recipe
Hop around the site... ---------------------------- Home Chef Tips Cocktail ABCs Cooking with the Rock Stars Cookbook Guide Entertaining Food Festivals Fresh off the Grill Gadgets a-Go-Go Greg's Top Five Lists Herb & Spice Encyclopedia Just Desserts Kitchen Math Master Recipe Index Merchandise Message Boards Presentation 101 Speed Queen (quick dishes) Writer Profiles ------------------------------ Submit a Speed Queen recipe Submit a Fresh off the Grill recipe Submit a Cocktail ABCs recipe Submit a Cookbook Guide review

Chicken Parmesan

Makes 2 servings

2 chicken breasts
1 jar store-bought marinara sauce
1 cup flour
1 egg
1 tablespoon cayenne pepper
2 tablespoons dried oregano
2 tablespoons dried basil
1 cup Progresso Italian breadcrumbs
1 cup Parmesan cheese
2 sheets wax paper
2 cups grated mozzarella

spaghetti or other favorite pasta

1. Place chicken breasts between wax paper. Using a mallet pound the chicken until it's about 1/2-inch thick. In a pie plate, combine the breadcrumbs, cayenne, oregano, basil and Parmesan. Crack the egg into a bowl and set aside. On a separate plate, pour out the flour. Dredge the chicken breasts first in the flour, then the egg and finally the breadcrumb mixture. Add to a heated skillet and sauté until golden brown on both sides.
2. Transfer chicken to oven-safe dish and top with half of the tomato sauce. Sprinkle mozzarella on top and bake in 350-degree oven until cooked through, about 25 minutes.
3. Meanwhile, bring a pot of salted water to a boil and cook pasta until al dente.
4. Serve chicken alongside pasta, topped with remaining tomato sauce.

© 2000 - 2005 Out of the Frying Pan/outofthefryingpan.com. All rights reserved.