Chicken Parmesan
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4 skinless, boneless chicken breasts (about 1 pound)
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1 egg or 2 egg whites
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1/2 cup dry bread crumbs
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2 tbsp. olives or 0 vegetable oil
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2 cups Prego® Traditional Italian Sauce
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1/2 cup shredded mozzarella cheese (2 ounces)
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4 cups hot cooked spaghetti (about 8 ounces dry)
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Grated Parmesan cheese
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Chopped fresh parsley
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Dip chicken into egg. Coat with bread crumbs.
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In medium skillet over medium heat, heat oil. Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat.
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Add pasta sauce. Over medium-high heat, heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink.
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Top chicken with mozzarella cheese. Cover and heat until cheese is melted. Serve with spaghetti. Sprinkle with Parmesan cheese and parsley.
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