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Creamy Chicken Parmesan

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  Uncooked spaghetti 1⁄2 Pound
  Salt 1 Teaspoon
  Boneless skinless chicken breast halves 4 , pounded with a meat mallet until about 0.5 inch thick
  Freshly grounded sea salt To Taste
  Freshly ground black pepper To Taste
  Fine dry breadcrumbs 1⁄2 Cup (8 tbs) (Italian Style)
  Grated parmesan cheese 1⁄4 Cup (4 tbs) (Canned Can Be Used)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Egg 1 , well beaten
  Peanut oil 3 Tablespoon
  Cooking oil spray 1 Tablespoon
  Bottled italian sauce 3 Cup (48 tbs) (2 Plus 1 Additional Cup)
  Shredded mozzarella cheese 1 Cup (16 tbs)

Place a generous amount of water in a large pot, leaving at least 1 inch at the top. Bring to a boil and add 1 teaspoon salt. Add ½ pound spaghetti and boil, stirring occasionally, until spaghetti is al dente. Drain spaghetti and place on a platter. Cover spaghetti with aluminum foil to keep it warm. Meanwhile, prepare the 4 chicken halves, by pounding them with a meat mallet. Place 1/3 cup flour in a shallow dish and set aside. In a small mixing bowl, beat 1 egg until it is well beaten and set aside. Combine ½ cup Italian breadcrumbs and ¼ cup freshly grated Parmesan cheese in a shallow dish and set aside. Dredge 1 chicken breast half in the flour. Dip it in the beaten egg and dredge it in the Parmesan-breadcrumb mixture. Place on a platter and repeat the process with the other 3 chicken breast halves. Heat 3 tablespoons peanut oil in a large heavy skillet. Add the 4 pieces of breaded chicken and cook 3 to 4 minutes on each side, or until done. Uncover the cooked spaghetti and transfer it to a 9-inch by 13-inch by 2-inch baking dish, which has been sprayed with cooking oil spray. Arrange the spaghetti into an even layer. Pour 2 cups Italian sauce over the top of the spaghetti and spread until smooth. Place the 4 cooked chicken half breasts on top of the spaghetti and sauce. Pour 1 additional cup of Italian sauce over the top of the chicken breasts and smooth it out. Sprinkle the entire casserole with 1 cup of shredded mozzarella cheese. Place casserole in oven that has been preheated to 350 degrees (F), and turn the oven to "broil." Broil 4 or 5 minutes, or until cheese melts and begins to brown. Remove from oven and serve immediately. Buon appetito! Love, Betty
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Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Give a midweek chicken supper a clever twist with this delicious recipe. Bursting with flavors, the Parmesan coating gives a satisfying crunch and the meat stays tender . In this recipe video, Betty explains how to make this hearty, Italian-style entrée that is a cinch to prepare—and tastes delish too! Just stream the video and get treating yourself to this sumptuous delight.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 728 Calories from Fat 241

% Daily Value*

Total Fat 27 g41.8%

Saturated Fat 8.1 g40.7%

Trans Fat 0 g

Cholesterol 131.7 mg43.9%

Sodium 1382.5 mg57.6%

Total Carbohydrates 74 g24.8%

Dietary Fiber 5.8 g23.2%

Sugars 10.8 g

Protein 41 g82.4%

Vitamin A 69.6% Vitamin C 49.4%

Calcium 29% Iron 23.6%

*Based on a 2000 Calorie diet

Creamy Chicken Parmesan Recipe Video