Wednesday, February 10, 2010

Tomato Chicken Parmesan

1 egg, beaten
1 cup grated Parmesan cheese
7 ounces seasoned bread crumbs, with seasonings
6 skinless, boneless chicken breast halves (pound to uniform thickness)
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterey Jack cheese (or mozzarella)

1. Preheat oven to 375 degrees F (190 degrees C).

2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat (may refrigerate to help bread crumbs stick).

3. In a large skillet, heat oil over medium high heat. Add coated chicken and sauté for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.

4. Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

*Our whole family loves this meal!  Even better, I usually have these ingredients on hand so it's a good answer to what's for dinner when it's already dinner time.  A few special tricks to make it especially good:  (1) Pound the chicken breasts to uniform thickness; they should be about 1/4 inch thick.  (2) Use a good pasta sauce.  We like the brands Western Family and Prego.  There are other good ones, too, but I avoid the canned sauce (like Hunts) if possible.  (3)  We prefer Monterey Jack cheese, but tonight I used mozzarella.  If mozzarella is what you have on hand, I suggest using a thin slice or grate the cheese.  Bon Appetite!

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