Chicken Parmesan From Lhj

Recipe Ingredients

4		Boneless skinless chicken breast halves
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/4 cup	15g / 0.5oz	All-purpose flour
1 cup	198g / 7oz	Egg - beaten (large)
1/2 cup	73g / 2.6oz	Plain dry bread crumbs
2 tablespoons	30ml	Olive oil
1 cup	237ml	Sliced white mushrooms
14 1/2 oz	411g	Pizza-style sauce - or chunky marinara sauce, (up to 14)
1 tablespoon	15ml	Chopped fresh flat-leaf parsley
1 tablespoon	15ml	Zucchini - cut lengthwise into (medium) 8 slices
1 cup	146g / 5.1oz	Shredded mozzarella cheese

Recipe Instructions

1. Heat oven to 375øF. Place chicken between 2 sheets of wax paper. Gently pound 1/2-inch thick with rolling pin or mallet. Sprinkle chicken with salt and pepper. Place flour, beaten egg and bread crumbs separately into 3 shallow dishes. Dip chicken in flour, shaking off excess, then in egg, then in crumbs, pressing firmly to coat.

2. Heat oil in skillet over medium-high heat. Cook chicken until golden, 3 to 4 minutes per side. Transfer to 13x9-inch shallow baking dish. Add mushrooms to skillet; cook 30 seconds. Add sauce and parsley; cook, stirring, 3 minutes.

3. Layer zucchini in shallow microwave-proof dish. Sprinkle with 1 tablespoon water. Cover with plastic wrap, leaving one corner open to vent. Microwave on High 2 minutes; drain.

4. Place 2 zucchini slices in an X pattern on each chicken breast. Pour sauce evenly over zucchini and sprinkle with cheese. Bake uncovered 10 minutes until cheese is melted.

NOTES : Use your favorite marinara sauce, adding mushrooms for meaty texture. A layer of zucchini adds fresh flavor.

Source:
Ladies Home Journal

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