Basic Chicken Parmigiana

Name: Basic Chicken Parmigiana
Ingredients: 2 small onions, chopped; 2 tablespoons olive oil; 8 garlic cloves, minced; 2 cans (15 ounces each) tomato sauce; 2 cans (14-1/2 ounces each) stewed tomatoes; 2 teaspoons each dried basil, thyme and oregano; 1/2 teaspoon pepper; 1/2 cup 2% milk; 1 cup all-purpose flour; 2 large eggs, lightly beaten; 1/2 cup seasoned bread crumbs; 1/2 cup grated Parmesan cheese; 2 teaspoons salt-free herb seasoning blend; 4 boneless skinless chicken breast halves (4 ounces each); 1/4 cup butter, cubed; 1 cup shredded part-skim mozzarella cheese; Hot cooked spaghetti

17 ingredients

3 steps

Ingredients

2 small onions, chopped
2 tablespoons olive oil
8 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) stewed tomatoes
2 teaspoons each dried basil, thyme and oregano
1/2 teaspoon pepper
1/2 cup 2% milk
1 cup all-purpose flour
2 large eggs, lightly beaten
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 teaspoons salt-free herb seasoning blend
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup butter, cubed
1 cup shredded part-skim mozzarella cheese
Hot cooked spaghetti

Directions

1

In a large saucepan, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, tomatoes, basil, thyme, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2

Meanwhile, place the milk, flour and egg in separate shallow bowls. In another shallow bowl, combine the bread crumbs, Parmesan and herb seasoning. Dip chicken in milk; roll in flour. Dip in egg; coat with crumb mixture.
3

In a large skillet, brown chicken in butter over medium heat until golden brown and a thermometer reads 170°. Sprinkle with mozzarella. Cover and cook 3-4 minutes longer or until cheese is melted. Serve over spaghetti; top with sauce.