Skillet Chicken Parmigiana


4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1/3 cup Italian style dry bread crumbs
1/3 cup grated Parmesan cheese
1 egg beaten
2 tablespoons olive or vegetable oil
2 cups spaghetti sauce
1/2 cup shredded mozzarella cheese

Flatten each chicken breast half to 1/4 inch thickness between
sheets of plastic wrap or wax paper. Mix bread crumbs and parmesan
cheese. Dip chicken into egg, then coat with bread crumbs mixture.

Heat oil in 12 inch skillet over medium heat. Cook chicken in oil 10
to 15 minutes, turning once, until juice is no longer pink when
centers of thickest pieces are cut. Pour spaghetti sauce around

chicken in saucepan; heat until hot. Sprinkle mozzarella cheese over
chicken.

Makes 4 servings.


Marcie Curtis