Dinner for two with this chicken parmigiana is quite excellent. It goes well with your preferred pasta and some tossed greens.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 2 |
Ingredients
- 1 egg, beaten
- 2 ounces dry bread crumbs
- 2 skinless, boneless chicken breast halves
- ¾ (16 ounce) jar spaghetti sauce
- 2 ounces shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
- Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into bread crumbs. Place coated chicken on the prepared baking sheet.
- Bake in the preheated oven until no longer pink and juices run clear, about 40 minutes. Remove from the oven.
- Pour 1/2 of the spaghetti sauce into a 7×11-inch baking dish. Place chicken breasts over the sauce, then cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top. Continue baking until heated through and cheeses have melted, about 20 more minutes.
Nutrition Facts
| Calories | 528 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 184 mg |
| Dietary Fiber | 6 g |
| Protein | 44 g |
| Saturated Fat | 8 g |
| Sodium | 1310 mg |
| Sugars | 17 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made it. It’s so delicious.
Great recipe, easy to follow.
The recipe was delicious. The only change I made was to filet the breast and insert a 1.2 oz slice of ham and a 0.7 oz slice of Baby Swiss cheese before dipping in the egg and bread crumbs.
I used a jar of sauce that I had on hand, spiced it up with tomato&basil added crush red pepper, garlic & oregano, we like a little kick to it. It came out so delicious!
Very good and simple!
the Italian way is to sauté the chicken, than top with mozzarella cheese and bake. it comes out very tender.
Very good an easy to make. I used Classico Spaghetti sauce and melted butter instead of egg. Very tender and moist, not dry at all for a chicken breast. The bread crumbs didn’t totally stick when I shifted the chicken into the second pan, maybe I should have used egg, but it worked overall. Made a serving of Spaghetti noodles to round out the dinner. Will make again.
Liked this recipe and want to make it again to take to someone getting out of hospital. Did anyone try freezing this and cook it another day?
I used cutlets which were thin and did the original baking for 30 minutes then the baking with sauce and cheeses for an additional 20 minutes. It came out so delicious. For sure will make again. I hate to fry anything and this is perfection!!
This is a simple, but tasty recipe. I add parmesan cheese to the bread crumbs.
Used thinner chicken breasts to cut back the baking time a bit – 20 minutes breasts alone then another 20 with the sauce and cheese toppings. Or you can pound out bigger chicken breasts to make them all about the same thickness. (You may want to use a food thermometer to make sure the middle of the thickest chicken breast gets to 165 degrees.) Use lots of sauce under and on the chicken so that you have enough for your pasta as well. I also added Italian seasoning and a sprinkle of seasoned salt to the bread crumbs. Chicken came out tender and tasty!
This was really easy and was actually really good. Makes a good left over sandwich too.
We make this often it’s a family favorite. The only thing I change is instead of spaghetti sauce we substitute our own home made marinera sauce which we make on the spicy side.
Very simple & quick . My family loved it
Super good! Used panko and baked on a cookie cooling rack. Served w steamed veggies for the WIN
made this for my boyfriend and he LIVED for it!
So easy and tasted delicious!
My family loved this recipe. I followed it as is and only raised the oven to 400 degrees for the last 5 minutes.
Amazing and straight to the point! a must make again and again!
Made with tenderloins and overcooked, but aside from my own mistake, this was a good recipe. I used to brown the chicken rather than bake it before adding it to the sauce. Baking kept the breadcrumbs from sticking to the frying pan which was always a problem before.
It was good, but I like my flavors a little more complex. Next time I either need to use a different sauce (not just marinara), jazz it up with garlic powder, or work on the breading. Sauce would be the easiest.