This week one of the local grocery stores has had chicken breasts on sale for just 89 cents per pound! That’s right, just 89 cents. Knowing that it might not be that low again for awhile, I really stocked up and have quite a bit in my freezer. I found this easy recipe (Great American Recipes cookbook) for Chicken Parmesan which is cooked right on the stove top. I decided to use my electric skillet since it is larger than my biggest skillet for the stove top. Served with a garden salad and a side of penne pasta tossed in olive oil and basil, it is just delicious!
1/4 c. seasoned bread crumbs
1/2 c. parmesan cheese
4-5 boneless, skinless chicken breasts
1/4 c. olive oil
1-1/2 c. prepared pasta sauce with mushrooms
1/2 c. shredded mozzarella cheese
2 Tbsp. chopped fresh basil
Lightly beat the egg in a shallow bowl. Mix the bread crumbs and parmesan cheese. Spread on a plate. Dip each piece of chicken in the egg, then in the bread crumb mixture to coat.
Heat the olive oil in skillet. Add the breaded chicken and fry until browned, about 4 minutes on each side.
Spoon the pasta sauce over the chicken. Cover and reduce heat. Cook until chicken is tender and juices are clear, about 25 minutes. Sprinkle the fresh basil over the chicken. Sprinkle the mozzarella cheese over the basil. Cover and cook about 5 minutes longer or until the cheese is melted. Garnish with fresh basil or parsley. Serve with salad and penne pasta.