4 chicken breasts
“Cyanide hour” with Heather Lee
Quick, easy and satisfying Chicken Parmigiana recipe for that hour of the day when you wait for your husband while kids hang off you whining.
1/2 c. Italian-seasoned breadcrumbs
1/2 c. parmesan
1 lg egg, lightly beaten
2 Tbsp. butter/marg
(14 oz) spag. sauce
1 c. shredded mozzarella cheese
Flatten chicken to 1/4-inch thickness, using a meat mallet (also nice to get out frustrations!).
Combine breadcrumbs and Parmesan cheese. Dip chicken in beaten egg; dredge in breadcrumb mixture.
Melt butter in a large skillet; add chicken, and brown on each side over medium-high heat. Arrange chicken in a lightly greased baking dish. Pour spaghetti
sauce over, and sprinkle with mozzarella. Cover and bake at 375 degrees for 20 minutes or until thoroughly heated. Serve with spaghetti noodles.
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