Ingredients
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4
-
1
-
1/3
-
2
-
1 3/4
-
1/2
-
1
-
-
-
-
-
-
-
-
Directions
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
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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. |
