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Chicken Breasts Parmesan

  • Prep Time: -
  • Cook Time: -
  • Serves: 4
Kraftfoods.com

Recipe Provided By: Kraftfoods.com

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Average (294 Ratings): 4 out of 5 stars

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Ingredients

  1. 1 egg
  2. 1/2 cup DI GIORNO Shredded Parmesan Cheese
  3. 1/4 cup dry bread crumbs
  4. 1 teaspoon Italian seasoning
  5. 4 boneless, skinless chicken breast halves
  6. 1/4 cup olive oil
  7. 1/4 cup POLLY-O Shredded Mozzarella Cheese
  8. 1 (9 ounce) package refrigerated linguine, cooked, drained
  9. 1 3/4 cups marinara sauce, heated

Nutrition Info

Per Serving

  • Calories: 487 kcal
  • |
  • Carbohydrates: 32 g
  • |
  • Dietary Fiber: 3 g
  • |
  • Fat: 23 g
  • |
  • Protein: 35 g
  • |
  • Sugars: 0 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Beat egg lightly in shallow dish. Mix Parmesan cheese, crumbs and Italian seasoning in separate shallow dish. Dip chicken in egg, then in cheese mixture, turning to evenly coat both sides of each chicken breast with the cheese mixture.
  2. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min. on each side or until cooked through (170 degrees F). Top with mozzarella cheese; cover. Reduce heat to low. Cook 3 min. or until mozzarella cheese is melted.
  3. Place hot linguine on platter; top with the marinara sauce and chicken.

Yield: 4 servings

3. Still Hungry?

Boneless chicken breasts coated with bread crumbs and Parmesan are pan fried, topped with mozzarella and served over linguine with marinara sauce.

Notes:

Family Fun

Take a long walk with your family after enjoying this meal together.

Complete Your Meal

Complement this tasty Italian treat with your favorite seasonal green vegetable.

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Average (294 Ratings): 4 out of 5 stars

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19 reviews

Most Helpful Reviews

View all 19 Reviews | Write a Review

  • For an added bonus

    Thomas R - May 18, 2007 05:39:26 PM PST
    Add a strip of proscuitto di parma under the mozerella while baking.. it makes the dish even tastier. ;)

    15 of 18 found this review helpful.

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  • Kick it up a notch

    Mike D - September 21, 2007 03:26:10 PM PST
    Flour your chicken before the egg and breadcrumbs.

    Add cayenne pepper to the flour for a bit of bite.

    Brown some minced garlic in the oil before frying. The garlic penetrates the meat nicely for added flavor.

    DONT OVERCOOK THE CHICKEN

    Top with provolone instead of mozzorella then add shredded parmesian on top of that for a nice crust.

    Add some capers to your sauce for a nice complimenting flavor for the chicken.

    Lay all your cutlets in a bed of sauce (a roasting pan works fine).

    Bake at 325 for 20 to 30 minutes.

    Serve with a warm loaf of scali bread (pepper and garlic oil on the side) and your choice of pasta.

    Now go party!!

    11 of 13 found this review helpful.

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  • Out of this world

    GuavaBerry - September 30, 2007 04:42:38 PM PST
    dip the chicken in the eggs then breadcrumbs, brown in olive oil, place on foil lined baking pan, top with marinara sauce and mozzarella cheese, bake for 10 min in 425 degree oven.

    7 of 9 found this review helpful.

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  • For the egg allergic

    cbrat1554 - September 10, 2007 02:16:58 PM PST
    Use buttermilk in place of the egg, it gives the chicken a wonderful flavor!

    6 of 8 found this review helpful.

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  • egg allergic

    Greg - May 22, 2007 11:14:09 AM PST
    This is for the person who is allergic to eggs: try sour cream, slightly stirred up, (i usually mix it with hot sauce) for the egg bath, then do the cheese/breading. The sour cream sticks good to the chicken.

    4 of 7 found this review helpful.

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