Recipe type: Worknight Dinners, Cooking for One or Two
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
1 cups marinara sauce (homemade or store-bought)
1 pound (16 ounces) boneless, skinless chicken breasts, pounded thin with a meat mallet or heavy-bottomed frying pan
1 egg
½ cup all-purpose flour
½ cup whole wheat bread crumbs
¼ cup grated Parmesan cheese
¼ cup olive oil
8 ounces fresh mozzarella cheese, shredded (about 1 cup of shredded cheese)
Instructions
Preheat oven to 350 degrees F. Spread 1 cup marinara sauce on the bottom of a glass or enameled cast iron baking dish. Set aside.
Place the flour in a shallow bowl or platter and in a wide bowl, beat the egg whites with a fork until frothy - as soon as it looks like there are soap bubbles in the egg whites, you're done. In a small bowl, mix the Parmesan cheese and the whole wheat bread crumbs. Arrange the three dishes on the counter or cooking surface, assembly-line style.
Heat ¼ cup olive oil over medium-high flame in a large skillet. While the oil is heating up, lightly dredge [aka: drag] both sides of the chicken cutlets in the flour, then the egg [let any excess drip off before proceeding] and finally in the bread crumbs.
When the oil is nice and hot add the chicken and fry for 4-6 minutes on each side [cook time will depend on how thick they are] until pieces are golden and crusty, turning once. Place chicken in the baking dish atop the marinara sauce.
Top the chicken with the remaining cup of marinara sauce and top with the mozzarella cheese. Cover the dish with aluminum foil and let bake for 20 minutes. Remove foil and let bake for an additional 5-8 minutes or until cheese is melted and bubbly and chicken reaches an internal temperature of 165 degrees.
Serve with your favorite pasta or fresh, wilted spinach.
Recipe by In Good Taste at http://ingoodtaste.kitchen/worknight-dinner-easy-chicken-parmigiana/