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Cooking Light Magazines Chicken

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Ingredients

Adjust Servings:
4 boneless chicken breasts
1 egg, lightly beaten
1/3 cup italian seasoned breadcrumbs
2 tablespoons butter or 2 tablespoons margarine
1 3/4 cups spaghetti sauce
1/2 cup mozzarella cheese, shredded
1 tablespoon parmesan cheese, grated

Nutritional information

452.6
Calories
233 g
Calories From Fat
25.9 g
Total Fat
10.5 g
Saturated Fat
167.9 mg
Cholesterol
672 mg
Sodium
15 g
Carbs
1.9 g
Dietary Fiber
5.7 g
Sugars
37.9 g
Protein
245g
Serving Size

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Cooking Light Magazines Chicken

Features:
    Cuisine:

    Very easy and delicious!! I'll definitely be making it again.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Cooking Light Magazine’s Chicken Parmesan, Ive tried quite a few Chicken parmesan recipes and this one is by far the best and easiest , Very easy and delicious!! I’ll definitely be making it again , I’m gluten intolerant So, rather than bread my chicken, I season with salt, pepper and Italian seasonings and brown In a cast iron skillet with some cooking spray Then I warm the sauce in that skillet, too!


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    Steps

    1
    Done

    Place Chicken Between 2 Sheets of Heavy-Duty Plastic Wrap; Flatten to 1/4-Inch Thickness Using a Meat Mallet or Rolling Pin.

    2
    Done

    Dip Chicken in Egg; Dredge in Crumbs.

    3
    Done

    Melt Butter in a Skillet Over Medium-High Heat; Add Chicken, and Cook 2 Minutes on Each Side or Until Browned.

    4
    Done

    Pour Spaghetti Sauce Over Chicken. Cover, Reduce Heat, and Simmer 10-15 Minutes. Sprinkle With Cheeses. Cover and Simmer 5 More Minutes or Until Cheese Melts.

    Avatar Of Sebastian Vaughan

    Sebastian Vaughan

    Vegan chef dedicated to creating flavorful and nourishing plant-based dishes.

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