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.