Easy Chicken Parmesan
4 DLM Boneless, Skinless Chicken Breasts
1/2 cup flour
Salt and pepper to taste
2 Tbsp milk
˝ cup Parmigiano-Reggiano, grated
1 cup seasoned bread crumbs
4 Tbsp Vera Jane’s Extra-Virgin Olive Oil
8 slices DLM Handmade Mozzarella
(1) 32-oz jar DLM Original Marinara Sauce
Additional grated Parmigiano-Reggiano for garnish
Pound chicken breast until ˝-inch thick. Lightly dredge the
pounded breasts in seasoned flour. Whisk together the egg
and milk. Dip the chicken breasts in the egg wash and then
in a mixture of the grated parmesan and bread crumbs.
Heat olive oil in a large sauté pan over medium-high heat. Sauté the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Put two slices of mozzarella on each chicken breast. Pour the marinara sauce over all. Bake at 350°F for about 25 to 30 minutes, or until bubbly. Excellent served with spaghetti and a crisp green salad.
Per serving: 680 calories; 29g total fat; 7g saturated fat; 56mg cholesterol; 1450mg sodium; 56g total carbohydrates; 3g dietary fiber; 48g protein;
Allergy Warning: Contains milk and eggs and wheat