Dinner
Chicken Parmesan
Description
While having Italian roots, Chicken Parmesan won’t be found on tables in Italy. Most likely evolving from the Italian eggplant Parmesan (parmigiana de melanzane, which means made with Parmesan), borrows the classic preparation of eggplant--where eggplant is battered and sautéed, then simmered in tomato sauce and covered in a melty blanket of cheese--and applies it to chicken breasts.
Ingredients:
- 3/4 cup Original Bisquick™ mix
- 1 teaspoon Italian seasoning
- 2 tablespoons grated Parmesan cheese
- 1 egg
- 4 boneless skinless chicken breasts (4 oz each)
- 3 tablespoons olive or vegetable oil
- 2 cups Muir Glen™ organic Italian herb pasta sauce (from 25.5 oz jar)
- 1 cup shredded Italian cheese blend (4 oz)
Directions:
- In shallow dish or pie plate, mix Bisquick mix, Italian seasoning and Parmesan cheese. In another shallow dish or pie plate, beat egg. Coat chicken with Bisquick mixture, then dip into egg, and coat again with Bisquick mixture.
- In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4 to 6 minutes, turning once, until golden brown. Cover; cook 8 to 10 minutes longer, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet to plate.
- Add pasta sauce to skillet. Place chicken on top of sauce. Sprinkle with Italian cheese blend. Cover; cook 2 to 3 minutes or until sauce is bubbly and cheese is melted. To serve, immediately move chicken breasts to serving plates. Spoon any remaining sauce in the skillet over the chicken.
