Chicken Parmesan Pronto

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Makes: 4  servings Prep 30 mins Bake 375°F 10 mins

Ingredients

  • 4 boneless, skinless chicken breast halves (about 1 lb.)
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  freshly ground black pepper
  • 1/4 cup  all-purpose flour
  • 1 large egg, beaten
  • 1/2 cup  plain dry bread crumbs
  • 2 tablespoons  olive oil
  • 1 cup  sliced fresh mushrooms
  • 1 14 - 14 1/2ounce jar marinara sauce
  • 1 tablespoon  chopped fresh parsley
  • 1 cup  shredded mozzarella cheese
  • 1 zucchini, cut lengthwise into 8 slices

Directions

1. Preheat oven to 375 degree F. Place the chicken between 2 sheets of wax paper. Pound to 1/2 inch thick with a rolling pin or meat mallet. Sprinkle chicken with salt and pepper.

2. Place the flour, beaten egg, and bread crumbs in 3 separate, shallow dishes. Dip chicken in flour, shaking off any excess, then in egg, then in crumbs, pressing firmly to coat.

3. Heat oil in large skillet over medium-high heat. Cook chicken until golden and cooked through, about 3 to 4 minutes per side. Transfer chicken to a 13x9-inch shallow baking dish. Add mushrooms to skillet; cook for 30 seconds. Add sauce and parsley; cook, stirring, for 3 minutes.

4. Layer zucchini in a shallow microwave proof dish. Sprinkle with 1 tablespoon water. Cover with wax paper or a paper towel. Microwave on 100 percent power (High) 2 minutes; drain.

5. Place 2 zucchini slices in an X pattern on each chicken breast. Pour sauce evenly over zucchini and sprinkle with the cheese. Bake uncovered about 10 minutes or until cheese is melted. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)425,
  • Fat, total(g)19,
  • chol.(mg)142,
  • sat. fat(g)6,
  • carb.(g)20,
  • pro.(g)39,
  • sodium(mg)847,
  • Percent Daily Values are based on a 2,000 calorie diet
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