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., 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!, This was so easy, and yummy! This has been added to my “keeper” cookbook. Thanks for sharing!
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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. |
