Easy Yummy Chicken Parmigiana
A very quick and easy homemade dish for when you're craving some Italian flavors on a weeknight.
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
bread crumbs
|
|
| 2 | teaspoons |
Parmesan cheese
grated |
|
| ¾ | teaspoon |
italian seasoning
|
*
|
| ½ | teaspoon |
garlic powder
|
|
| 1 | pound |
chicken breasts
without skin |
|
| 1 | large |
eggs
beaten |
|
| 8 | ounces |
tomato sauce
|
|
| ¾ | cup |
mozzarella cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
bread crumbs
|
|
| 1E+1 | ml |
Parmesan cheese
grated |
|
| 3.8 | ml |
italian seasoning
|
*
|
| 2.5 | ml |
garlic powder
|
|
| 453.6 | g |
chicken breasts
without skin |
|
| 1 | each |
eggs
beaten |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 177 | ml |
mozzarella cheese
shredded |
*
|
Directions
Combine first 4 ingredients in a shallow bowl.
Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.
Place chicken on a cookie sheet or jelly-roll pan.
Bake in preheated 375℉ (190℃) oven for 10 minutes.
Turn chicken over; bake 10 to 12 minutes or until chicken is thoroughly cooked.
Spoon tomato sauce over chicken.
Sprinkle cheese over top.
Bake 3 minutes or until cheese is melted.
