Even Easier Chicken Parmigiana

"I found this recipe in a Cooking Light cookbook and after I made it, added it to my pile of keeper recipes. It is really easy to make and while it may not be traditional chicken parm, it always satisfies my cravings. I used the whole jar of pasta sauce just because I like things saucy but you can use whatever amount you like OR you can use your own homemade sauce."
 
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photo by Nancy G. photo by Nancy G.
photo by Nancy G.
Ready In:
30mins
Ingredients:
7
Serves:
4
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ingredients

  • 13 cup parmesan cheese, divided
  • 12 cup Italian seasoned breadcrumbs
  • 1 egg, beaten
  • 1 lb chicken breast tenders
  • 1 12 cups tomato-basil pasta sauce
  • 2 teaspoons balsamic vinegar
  • 13 cup shredded mozzarella cheese
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directions

  • Place beaten egg in a shallow dish and place the bread crumbs and 2 tbsps Parmesan in a shallow dish as well.
  • Dip each tender in the egg and then in the breadcrumbs/Parmesan mixture and set aside.
  • Melt 1 tbsp butter in a large, ovenproof skillet and add chicken.
  • Cook 3-4 minutes on each side until browned and no pink remains in the chicken.
  • While chicken is cooking, preheat broiler.
  • Combine the sauce and vinegar in a microwave safe bowl, cover with plastic wrap, vent, and heat on HIGH for 2 minutes or until heated through.
  • Pour over the chicken in the skillet.
  • Sprinkle with remaining Parmesan and the mozzarella.
  • Wrap skillet handle with aluminum foil if needed (I don’t have to wrap mine) and broil, watching carefully, until the cheese melts, about 2 minutes or so.
  • Serve with your favorite pasta.

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