Chicken Parmesan

4 chicken breast fillets, boneless, skinless
1 C. Progresso Italian style bread crumbs
1 C. Parmesan cheese, grated
1-2 eggs, beaten
olive oil for cooking
pasta sauce, Prego traditional (or make your own)

Thoroughly mix bread crumbs and grated cheese in a plate and set aside. Place chicken breast fillets between two sheets of plastic wrap and pound with a mallet to a half inch thickness. Dredge each fillet in flour until it is completely coated, shake off excess flour. Dip each fillet in beaten eggs until completely coated, then place in plate with bread crumbs and grated cheese mixture and turn from side to side until completely coated. Set aside and repeat with remaining fillets. Let pieces rest for about 10 minutes before cooking. Heat about a quarter of an inch of oil in a frying pan over medium heat and fry fillets until medium browned, turning only once. Set aside in a warm oven. Cook in two batches if pieces won't fit in frying pan without crowding.

Cook spaghetti according to package directions. Heat pasta sauce in a sauce pan over low heat. Ladle pasta sauce over chicken and pasta and serve. Serve with garlic bread. (Makes 4 servings.)

Note: Most people melt a slice of Parmesan cheese on the top of each piece of chicken. I don't do this because this dish is so incredibly rich and filling, but if you want melted Parmesan cheese on top just do it! The technique is obvious.

Credit: My own original recipe.

Filed under Poultry   Tagged Italian, chicken, dinner