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Chicken Parmigiana for 2

Total Time

Prep: 20 min. Cook: 30 min.

Makes

2 servings

These tender crumb-coated chicken breasts are topped with a savory homemade spaghetti sauce and served over pasta. "You can adjust the seasonings in this dish to your taste. My husband and I like lots of garlic, onion and herbs in everything," writes Heather Powers Sauter of Silver Spring, Maryland.

Ingredients

  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 teaspoon each dried basil, thyme and oregano
  • 1/4 teaspoon pepper
  • 1/4 cup 2% milk
  • 1/2 cup all-purpose flour
  • 1 egg, lightly beaten
  • 1/4 cup seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon salt-free garlic and herb seasoning
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons butter
  • 1/2 cup shredded mozzarella cheese
  • Hot cooked spaghetti

Directions

  1. In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomato sauce, tomatoes, herbs and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through.
  2. Meanwhile, place the milk, flour and egg in separate shallow bowls. In another bowl, combine the bread crumbs, Parmesan cheese and herb seasoning. Dip chicken in milk; roll in flour. Dip in egg, then coat with crumb mixture.
  3. In a small skillet, brown chicken in butter over medium heat until golden brown and a thermometer reads 170°. Sprinkle with mozzarella cheese. Cover and cook 3-4 minutes longer or until cheese is melted. Serve with spaghetti and tomato sauce.

Nutrition Facts

1 each: 787 calories, 35g fat (16g saturated fat), 244mg cholesterol, 2081mg sodium, 68g carbohydrate (19g sugars, 6g fiber), 52g protein.

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