Chicken Parmigiana

Breaded chicken, tomato sauce, and pasta. This is probably my kind of comfort food. I like this and it always comes out good for me and makes good leftovers as well.

Ingredients

2 egg, beaten
4 ounces dry bread crumbs
4 skinless, boneless chicken breast halves
2 16 ounce jars spaghetti sauce
4 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Cooking Directions

Heat oven to 350 degrees. Lightly grease a medium baking sheet.

Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into flour, then into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.

Pour 1/2 of the spaghetti sauce into a baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Cooking Notes

Alternately, you can fry the breaded chicken in a hot oil and let dry on a cooling rack (my preferred method).

Some times, I put parmesan cheese in the bread crumbs.

I will be interested to try this with my tomato sauce in the future.