Chicken Parmesan

Sent to me by my mom.


340 calories

9 g fat

540 mg sodium with salt


Preheat oven to 400 degrees F


1 extra large egg

2 cups panko bread crumbs

¼ cup grated Parmesan cheese

1 tsp olive oil

1 tsp Italian seasoning

Salt and black pepper to taste

4 small boneless, skinless chicken breasts (6 oz each), pounded to uniform ½ inch thickness

1 ½ cups Tomato Sauce, heated*

½ cup shredded mozzarella cheese

Garlic-Lemon Spinach**


Crack the egg into a shallow dish and beat.  In a separate shallow dish (a pie pan works nicely), combine the bread crumbs, parmesan cheese, olive oil, Italian seasoning, and a few generous pinches of salt and black pepper.


Working with one piece of chicken at a time, dip into the egg, then into the bread crumbs, using your fingers to press the crumbs into the chicken.  Place the chicken breasts on a baking sheet or roasting pan and place in the oven on the middle rack.  Bake for about 12 minutes, until the chicken is firm to the touch and the bread crumbs are golden brown.


Remove the chicken from the oven and set the oven to broil.  Cover each breast with a ladle of tomato sauce and a handful of mozzarella.  Return to the middle rack of the oven and broil for about 3 minutes, until the cheese is melted and bubbling.


Serve the chicken over the spinach with extra tomato sauce, if you like.


*Tomato Sauce (2 cups)

1 (28 oz) can of whole peeled tomatoes, liquid discarded

1 Tbsp olive oil

½ tsp salt


Use your hands to lightly crus the tomatoes through your fingers (be careful – juice can spray out).  Stir in the oil and season with salt.


**Garlic-Lemon Spinach

1 Tbsp olive oil

3 cloves garlic, thinly sliced

Pinch red pepper flakes

2 bunches spinach, stems removed, washed and dried

Juice of 1 lemon

Salt and black pepper to taste


Heat the olive oil in a large sauté or saucepan over medium heat. 

Add the garlic and red pepper flakes and cook gently for about 3 minutes until the garlic is lightly browned. 

Add the spinach and cook, moving the uncooked spinach to the bottom of the pan with tongs, for about 5 minutes until fully wilted. 

Drain off any excess water from the bottom of the pan.

Stir in the lemon juice and season to taste with salt and black pepper.


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