Wednesday, October 19, 2016


4 boneless skinless chicken breast halves
1/2 cup plain bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh Italian parsley
1 egg, beaten
2 tbsp olive oil
2/3 cup spaghetti sauce
1/2 cup shredded mozzarella cheese

Place 1 chicken breast between 2 layers of plastic wrap and working from the center, gently pound with a meat mallet or a rolling pin until about  1/4-inch thick. Remove plastic wrap and repeat process with the three remaining breasts.

In a medium bowl, combine the bread crumbs, Parmesan cheese and parsley; mix together well.

Place egg in a shallow bowl or pie plate and dip chicken, one piece at a time, in the egg then coat with the bread crumb mixture.

In a large skillet, heat the oil until hot over medium-high heat. Add the chicken; cook 8-10 minutes or until for tender and the juices run clear. Turn once during cooking to brown both sides.

While chicken cooks, heat the spaghetti sauce. Sprinkle the mozzarella cheese over the chicken and cover skillet to melt cheese.

To serve, spoon sauce over the chicken.

Yield: 4 servings
Per serving: Approximately 360 calories, 14 g carbs and 37 g protein
NOTE: This is a good recipe for DIABETICS, too.

Note: File Photo of this recipe.

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