Chicken Parmigiana

 

2 servings

• 1 can "15 ounces" tomato sauce
• 2 teaspoons Italian seasoning
• ½ teaspoon garlic powder
• 1 egg
• ¼ cup seasoned bread crumbs
• 3 tablespoons grated Parmesan cheese
• 2 boneless skinless chicken breast halves "4 ounces each"
• 2 tablespoons olive oil
• 2 slices mozzarella cheese

1. In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder.
2. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
3. Meanwhile, in a shallow bowl, lightly beat the egg.
4. In an another shallow bowl, combine bread crumbs and Parmesan cheese.
5. Dip chicken in egg, then coat with crumb mixture.
6. In a large skillet, cook chicken in oil over medium heat for 5 minutes on each side or until a meat thermometer reads 170F.
7. Top with mozzarella cheese, cover and cook 3-4 minutes longer or until cheese is melted.
8. Serve with tomato sauce.

Note - Substitute 2 cups of your favorite marinara sauce for the                            homemade sauce in this recipe. Serve the chicken over angel hair             pasta for a quick, satisfying meal.

BON APPÉTIT