I have tried chicken parmesan recipes that take over two hours to make, and even though they have been delicious, I haven’t made them again.
Why, you ask? I seriously just don’t have the time. My life as a working mother of three has taught me that any time I can save in the kitchen, is time I can spend with more important things – like being with my loved ones. And that’s one of the reasons I really enjoy this chicken parmesan recipe! Have you had a chance to try this recipe yet? We would love to hear about it in the comments below!
Ingredients
3 cups breadcrumbs (try Italian-seasoned)
1 cup Gold Medal flour
3 large Eggland’s eggs, lightly beaten
4 boneless, skinless chicken breasts
1 jar (12 oz.) roasted red peppers, drained and sliced
1 jar (24 oz.) Bertolli pasta sauce with basil
1 can quartered artichoke hearts, drained
1 cup shredded provolone
Salt and pepper
Instructions:
Preheat oven to 375 degrees. Spray a 9×13″ baking dish with nonstick cooking spray.
Place breadcrumbs in a shallow plate or bowl. In two separate dishes, place the flour and lightly beaten eggs. Season the chicken breasts with salt and pepper, then dredge in flour, and shake off any excess. Dip in beaten eggs, and finally, dredge chicken in breadcrumbs and coat well.
Arrange chicken in the prepared baking dish and bake for 20 minutes.
Remove from the oven and pour in the pasta sauce. Add the drained artichokes and sliced peppers.
Top chicken pieces with shredded provolone.
Cover dish with foil and bake for another 15 minutes, or until hot. Uncover and bake for 5 more minutes until cheese is melted chicken reaches an internal temperature of 165 F.
Serve over pasta.
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Quick tip: This dish pairs well with bright and fruity red wines.