Chicken Parmesan

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This simple comforting dish is a favorite at my house. I always forget that, however, and am reminded when it appears on the menu and every one says, "Oh, Chicken Parmesan. I love that." It's such a simple dish, though, that with the warm reception it gets, we should eat it every other week. There is just something about that breading and sauce and cheese that makes you say, "Mmmm."

You may already have a recipe for Chicken Parmesan -- it certainly isn't rocket science. But, if you don't, try this one and I think you'll be pleased.

Chicken Parmesan

6-8 boneless chicken breast pieces*
2 eggs, beaten
1 cup Italian style dry bread crumbs
1/4 cup Parmesan cheese
3 T. olive oil
3 T. corn or canola oil
28 oz. marinara sauce**
8 oz. shredded mozzarella


Preheat oven to 350 degrees F.
Place beaten egg in a shallow bowl,
and in a bowl next to it, mix bread crumbs and Parmesan.
Place these bowls next to the stove.
In skillet, heat olive and corn/canola oils.



Dip chicken in egg on both sides and then in bread crumbs on both sides.


Place in oil and brown chicken on both sides, but do not cook through.


Pour spaghetti sauce into 13”x9” dish.
Place chicken on top of sauce.
Bake for 30-45 minutes or until chicken is close to done.
Top with mozzarella cheese.
Bake additional 15 minutes or until cheese is bubbly and beginning to brown.




*I usually take three or four large boneless breast halves and divide them in half lengthwise
so that I have two skinny breast pieces for every one I started with.
Otherwise the pieces are just too large.

** I usually have several containers of frozen sauce in my freezer.
Try this one if you don't have a recipe,
or you can use your favorite jarred sauce to make this recipe really easy.

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