Baked Chicken Parmesan

I never make my pasta sauce from scratch. I refuse! Why would I go through all the trouble when there is a perfectly good solution sitting in my pantry: PREGO. This is one of my favorite quick fixes on a cold winter day.


PREP TIME: 15 minutes
COOKING TIME: 30 minutes

2 large boneless skinless chicken breasts
2 cups dry bread crumb
3 tbsp grated Parmesan
4 tbsp olive oil
4 tbsp unsalted butter
2 cups Italian tomato sauce
1/2 lb. finely shredded mozzarella cheese
black pepper, salt, and oregano to taste
fresh or dried parsley to garnish

1. Preheat oven to 400F
2. Slice chicken breasts in half
3. On a flat plate, mix bread crumb with grated Parmesan
4. Coat cutlets with bread crumbs, pressing down firmly while coating
5. On medium high heat, melt butter with olive oil. Sautee cutlets until the color turns golden brown on both sides. Drain on paper towel
6. Place 1/2 cup of tomato sauce in the bottom of a large baking dish. Arrange the cutlets in baking dish in 1 layer. Cover with the rest of tomato sauce and sprinkle mozzarella cheese on top
7. Bake for 15 minutes. If the cheese is not melted, broil for 1 minute (keep close eye on it)
8. Serve with grated Parmesan and your favorite pasta

For thicker crusts: Bread cutlets by first dipping them in flour, then egg, before coating them with breadcrumbs.

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