This is a family favorite, and so quick and easy! Instead of the traditional breading, I simply dredge the chicken in flour to save both time and calories. Jarred spaghetti sauce also saves time. Nevertheless, this tastes like you spent hours in the kitchen!
I've listed gluten-free substitutions below.
QUICK CHICKEN PARMIGIANA
- 1 to 1-½ pounds skinless, boneless chicken breasts
- ¼ cup flour
- ¼ teaspoon salt
- ¼ teaspoon pepper
- extra virgin olive oil
- jar of your favorite spaghetti sauce
- shredded mozzarella cheese to taste
Preheat oven to 350 degrees.
Trim fat off chicken breasts and either pound thin or slice thin. Cut into serving-sized pieces.
Mix flour, salt, and pepper in a shallow bowl. Coat chicken with flour mixture.
Add a little olive oil to a large skillet and heat on medium-high. Add chicken and cook, turning once, until cooked through. You will probably need to do this in two batches.
Place cooked chicken in a baking dish. Spoon spaghetti sauce over chicken to cover. Sprinkle mozzarella cheese over everything, either lightly or thickly, depending on your preference.
Place baking dish in oven and bake until the cheese is completely melted. Serve while still nice and hot.