Chicken Parmigiana

This is the recipe that Chad and I made together on the night he proposed almost 4 years ago.  It is very yummy, and really simple.  I recommend Emeril’s Roasted Gaarrhlic Sauce for the Spaghetti Sauce.  The recipe originally comes from Goes great with a Caesar or Italian salad, and also with fettuccini with white sauce. 

Chicken Parmigiana

2 eggs, beaten
4-6 ounces dry bread crumbs (mix with Italian Seasonings, if desired)
4 skinless, boneless chicken breast halves
1 (16 ounce) jar spaghetti sauce
shredded mozzarella cheese
grated Parmesan cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Dip again in egg, and then again in bread crumbs. Place coated chicken on the prepared baking sheet, spray lightly with canola or olive oil, and bake in the preheated oven for 40 minutes (flipping 1/2 way through), or until no longer pink and juices run clear.
Pour spaghetti sauce over chicken and then sprinkle with cheese (I don’t usually use the whole jar). Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

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