Easy Recipes- Cheesy Chicken Parmesan Recipe

I adore Chicken Parmesan and I have tried a few recipes over the years but it just never turns out as well as I hope. My search is over! I’ve had this recipe on my “Recipes I want to Try” Pinterest board for a while and I finally made it a few weeks ago. The original pin comes from Spoonful.com’s “20 Quick Fixes for Boneless Chicken Breasts” and I plan to try some of the other recipes in the future. If you are a Chicken Parmesan fan like I am I urge you to pin, print or bookmark this Easy Cheesy Chicken Parmesan recipe so that when the craving hits you can whip it up. I actually had all of the ingredients on hand so I didn’t even need to run to the store before making this one.

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Easy Cheesy Chicken Parmesan Recipe

Prep Time

15 mins

Cook Time

28 mins

Total Time

43 mins

 

Servings: 4 chicken breasts

Author: cindy

Ingredients

• 4 boneless chicken breasts
• 2/3 cup Italian bread crumbs
• 2/3 cup shredded Parmesan cheese separated
• 2 tsp Italian Seasoning
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 egg beaten
• 2 TBS milk
• 1/2 cup flour
• 2-4 TBS olive oil for frying
• 3 cups pasta sauce
• 1 1/2 cups shredded mozzerella

Instructions

1. Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry.
2. Pound down the chicken breasts so they are about 1/3 inch thick.
3. Combine the bread crumbs, Parmesan, basil, oregano, salt, and pepper in a shallow medium-size bowl. Stir them to mix.
   
4. In a separate shallow bowl or pie plate, beat together the egg and milk.
   
5. Spread the flour on a plate.
   
6. Arrange the breading ingredients in assembly-line fashion in this order: cutlets, flour, egg mixture, crumb mixture, empty plate.
7. Working one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess.
8. Dip both sides of the floured cutlet in the egg mixture.
9. Coat both sides of the cutlet with the crumb mixture. Set the breaded cutlet on a clean plate and repeat the process with the remaining pieces.
   
10. Set a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, about 2 tablespoons. Heat the oil for 2 to 3 minutes, then add the cutlets. (If your pan isn't large enough to cook 4 chicken breasts at once, cook them in batches rather than overcrowd the pan.) Fry each side for 2 1/2 to 3 minutes, turning once, until the chicken is browned and cooked through. (To test, make a small cut in the center of the meat; there shouldn't be any traces of pink.) Remove the cutlets from the heat.
    
11. Heat the oven to 375°.
12. Oil a shallow 9- by 13-inch baking pan. Pour 2 cups of pasta sauce into the pan.
    
13. Add the chicken cutlets.
14. Pour the remaining sauce over the chicken.
15. Sprinkle the cheeses over the top, then cover the pan loosely with aluminum foil.
    
16. Bake until the sauce is bubbly and the cheese is melted, about 20 minutes. Makes 4 servings.

Recipe Notes

I heated up the rest of the large jar of sauce to pour over the spaghetti I made for a side dish.

WE served the Chicken Parmesan with a side dish of spaghetti, garlic bread sticks and salad. It was a delicious Italian themed dinner that was enjoyed by everyone.

I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks ie. Pinterest, Facebook, Twitter and G+. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!