Fast and Easy Chicken Parmesan

This is my go-to quick comfort food dinner.  It’s easy and satisfying.  This can be made more healthy by using less olive oil to cook the chicken breasts and by using less cheese or using reduced fat cheese.

2 skinless boneless chicken breasts
½ cup breadcrumbs
1 egg
½ teaspoon salt
½ teaspoon freshly ground pepper
½ teaspoon Italian seasoning
½ teaspoon crushed red peppers

3-4 tablespoons extra virgin olive oil

1 ½ cups prepared tomato pasta sauce (I like Classico Fire Roasted Tomato and Garlic Pasta Sauce or Buitoni Arrabiata Sauce)
2 slices provolone
¾ cup freshly grated Parmesan
2 tablespoons minced fresh parsley or 1 tablespoon dried parsley

8 oz. spaghetti or angel hair pasta cooked according to directions

Place chicken on cutting board and cover with plastic wrap.  Pound chicken to ½” thickness with a meat mallet.  Mix breadcrumbs, salt, pepper, Italian seasoning and crushed red peppers in a large plate.  Beat egg and pour into a separate plate.  In a large skillet with a lid, heat olive oil over medium-high heat.

Dip chicken into egg and then dredge in breadcrumb mixture.  Cook in skillet until chicken is golden brown on each side, 2-3 minutes per side.  Reduce heat to medium low.  Pour pasta sauce over chicken breasts and spread to cover. (I’m a tomato sauce fanatic, so probably used more sauce here than others might.)  Place cover over skillet and cook at a simmer until chicken is done, approximately 5 minutes.

Top chicken breasts with provolone slices, ¾ cup Parmesan, and parsley. (I used some shredded cheddar in this batch because I ran out of provolone).  Cook covered for another 2-3 minutes, or until cheese melts. Serve over spaghetti or angel hair pasta.  This makes two large servings or four small ones.

I like to serve this with Chopped Salad with Zesty Lime Dijon Dressing.

Wine: Merlot and Pinot Noir go well with Chicken Parmesan.  We enjoyed Le Grand Pinot Noir 2007 with this meal.