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Simple Chicken Parmigiana

Contributed by: Chris WebAdmin. of


  • 4 boneless skinless chicken breast halves
  • 1/2 cup Progresso® Plain Bread Crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh Italian parsley
  • 1 egg, beaten
  • 2 tablespoons olive or vegetable oil
  • 2/3 cup spaghetti sauce
  • 2 oz. (1/2 cup) shredded mozzarella cheese


Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.

In medium bowl, combine bread crumbs, Parmesan cheese and parsley; mix well. Dip chicken in beaten egg; coat with bread crumb mixture.

In large nonstick skillet, heat oil over medium-high heat until hot. Add chicken; cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once.

Meanwhile, heat spaghetti sauce. Sprinkle chicken with mozzarella cheese; cover skillet to melt cheese. Serve sauce with chicken.

Prep Time: 30 minutes

Serving Size: Makes 4 servings

Nutritional Information: Per Serving: 360 Calories - 150 Calories from Fat

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