Quick Chicken Parmesan

This is the original recipe as written - when I make this I use seasoned bread crumbs, or I make my own with dry bread crumbs, salt, pepper, garlic powder, thyme and rosemary. For 4 breast halves I use about 2 c. dried crumbs, 1 t. salt, 1/2 t. pepper, 1 t. garlic powder, 1- 2 t. thyme and 1 -2 t. rosemary (I am so used to eyeballing it!) I use a pat of butter and a slight drizzle of olive oil and I always add garlic cloves before adding my chicken breasts. Of course I use homemade sauce or homemade marinara but I have also make an Alfredo-type cheese sauce with this - depending on what I am serving this with. I have substituted an Italian cheese blend instead of using just mozzarella and I substitute grated Pecorino Romano for the Parmesan.

This doesn’t take long to prepare and goes well with pasta of choice, or potatoes, rice, etc. Serve with a nice green salad and crusty Italian bread!


4 boneless and skinless chicken breast halves
1 egg, slightly beaten
1/2 cup seasoned bread crumbs
2 tablespoons butter or margarine
1 3/4 cup spaghetti sauce
1/2 cup shredded mozzarella cheese
1 tablespoon grated parmesan cheese
1/4 cup chopped fresh parsley

Pound chicken breasts to flatten to even thickness.

Dip chicken into egg, then into crumbs to coat.

In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts.