Even though this is a quick and simple recipe, it works out really nicely when you are having company over for dinner too. They don’t need to know how much time you have spent in the kitchen. I like to do this with a nice garden salad and some fresh Italian garlic bread. It makes a complete meal without a whole lot of effort. You can spend the time your saving cleaning up or getting ready. Perfect for busy schedules! Check out what they are saying about this recipe over at BigOven:
“Excellent. Easy. Delicious.”
That’s really all that you need to know about this recipe. Simple stuff here.
Ingredients
4 chicken breast halves; skinned and boned
1 large egg; lightly beaten
1/2 cup Italian-seasoned breadcrumbs
2 tablespoons butter or Country Crock margarine; melted
1 3/4 cups Ragu spaghetti sauce
1/2 cup Kraft mozzarella cheese; shredded
1 tablespoon grated Parmesan cheese
1/4 cup chopped fresh parsley
Instructions
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dip chicken in egg, and dredge in breadcrumbs.
Cook chicken in butter in a large skillet over medium-high heat until browned on both sides. Spoon spaghetti sauce over chicken; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Sprinkle with cheeses and parsley; cover and simmer 5 minutes, or until cheeses melt.
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Quick Tip: Don’t be afraid to add more cheese… you can’t have too much of a good thing!
Thanks again to BigOven for this quick and delicious recipe.
