A straightforward and classic recipe for Chicken Parmigiana from Cathy, featuring breaded chicken breasts baked with Ragu sauce and a generous amount of mozzarella and Parmesan cheese.
Author
Cathy
Recipe
| Measurements | Ingredients |
|---|---|
| 2 pounds | Boneless, skinless Chicken Breasts |
| 2 | Eggs |
| 3/4 cup | Seasoned Bread Crumbs |
| 1/4 cup | Olive Oil |
| 6 ounces | Shredded Mozzarella Cheese |
| 2 tablespoons+ | Grated Parmesan Cheese |
| 1 jar | Ragu Italian Cooking Sauce |
Instructions
1.s Preheat oven to 350°F. 2.s In a small bowl, beat the eggs. In a separate shallow dish, place the seasoned bread crumbs. 3.s Dip each piece of chicken first in the egg, then press it into the bread crumbs to coat both sides completely. 4.s In a large skillet, heat the olive oil over medium-high heat. 5.s Brown the breaded chicken well on both sides. 6.s Arrange the browned chicken pieces in a single layer in a 13x9 inch baking dish. 7.s Sprinkle the shredded mozzarella and 2 tablespoons of grated Parmesan cheese over the chicken. 8.s Pour the jar of Ragu sauce evenly over the top. 9.s Sprinkle with more Parmesan cheese to your liking. 10. Bake uncovered for 30 minutes, or until the sauce is bubbly and the cheese is melted and golden.
Note
The author, Cathy, notes “I use more!” next to the Parmesan cheese measurement. This recipe serves 6.
