Easy Chicken Parmesan


Hello– This was dinner tonight and I’m definitely adding this recipe to my chicken dinner rotation.  So quick & easy and it turned out tender and so savory good. To keep it light, we just added a big bright salad and some chunks of sturdy bread.  Super summer supper.

EASY CHICKEN PARMESAN
2 boneless, skinless chicken breasts
1/4 cup flour
1 egg
3/4 bread crumbs
1/2 cup parmesan cheese
2 tab. olive oil
1/2 cup parmesan cheese
1/2 cup fresh mozzarella, broken to bits
1/2  cup tomato sauce
1/2 tsp. dried basil
garnish: fresh basil or marjoram*

Slice the chicken breast horizontally to form two flatter chicken filets.

Take 3 flat bowls.  In the first put the flour.  I the second put the egg, well beaten.  And in the third the bread crumbs and parmesan, mixed together.

Heat the olive oil in a skillet.  Then dredge the chicken filets first in the flour, next in the egg and lastly in the crumb-parmesan mixture.  Lay the chicken in the hot skillet and cook 2 to 3 minutes on each side until nicely browned and cooked through.

Place the chicken on a baking sheet or baking dish that has been sprayed with cooking spray.  Top with with the mozzarella and set under the hot broiler for just a minute or two until the cheese is well melted.

Take if from the oven and top with a mixture of the tomato sauce and dried basil.  Garnish with fresh basil or marjoram and serve it up hot.

*I used marjoram because it grows like a weed in the side yard.

29 thoughts on “Easy Chicken Parmesan

  1. Rhonda, this used to be my go-to meal, but I haven’t made it in forever! Partially because I don’t eat meat, but my husband does so I will have to try your recipe! YUM!

    • Hi Mackenzie! You’re such a good wife to cook two ways! This is so quick & easy–I think he would like it. And– loved your posts on your travels back to Ohio!! So good good to be with family & old friends! I thought your Ohio/SF comparisons were spot on! xo

  2. Simply scrumptious!! I love that this is kind of “deconstructed” and that chicken will be all crispy, even if leftover. Great recipe. I’m a little jealous of your marjoram = one of my fave herbs. My lone plant is about three inches across now and about 4 inches high!

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