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Chicken Parmigiana

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Cuisine: Italian-American

"This is a recipe that always gets rave reviews!" claims Caroline Dell of Duluth. "It's easy and can be assembled ahead of time in the baking dish, then popped into the oven when everyone is ready to eat." Hot crusty bread and a green salad are perfect complements to this entree. You may want to add some pasta or mashed potatoes -- homemade, instant or from the refrigerator case. Add a little extra Parmesan to the potatoes if you like.

Hands on time:   Total time: 30 minutes  Serves: 4


    4 boneless skinless chicken breast halves
    1 cup Italian-style bread crumbs
    1 14-ounce jar of your favorite spaghetti sauce
    1/2 cup grated Parmesan cheese
    1 cup shredded mozzarella cheese


Preheat oven to 400 degrees. Rinse chicken breasts in cold water and dip in bread crumbs, coating thoroughly.
Heat a well-oiled medium skillet (preferably with olive oil) on medium-high heat and saute chicken until browned and barely cooked through, about 6 minutes total. Lower heat if necessary to prevent coating from getting too dark. Remove from heat.
Pour spaghetti sauce into an 11-by-7-by-2-inch baking pan. Place chicken in sauce and top with cheeses. Bake uncovered in oven for 15 minutes until cheese is melted. Serve with cooked pasta.


To make the meal: Crusty bread, a green salad, mashed potatoes or pasta


Per serving: 551 calories (percent of calories from fat, 47), 48 grams protein, 23 grams carbohydrates, 2 grams fiber, 28 grams fat, 127 milligrams cholesterol, 990 milligrams sodium.

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