This is a very nice dinner for two. Serve it with your favorite pasta and tossed greens.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

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  • Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.

  • Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

528 calories; 18.3 g total fat; 184 mg cholesterol; 1309 mg sodium. 44.9 g carbohydrates; 43.5 g protein; Full Nutrition


Reviews (1111)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/19/2005
I BRINED my chicken in 4 cups water 1/2 cup kosher salt (1/4 table salt) cup sugar for 30 minutes. No need to brine if you are using quick frozen chicken that has been enhanced. Kosher chicken is prebrined. Brining=juicy chicken. Took brined chicken cut off thin edges pounded out & shook chicken w/flour (preflouring allows bread crumbs to stick) in a Ziploc-letting floured chicken sit for 5 min. I heated 6 TBS vegetable oil till it shimmered & then added 2 TBS butter to my pan reserving half of this mixture for my second batch. Bread crumb mixture: I use cup seasoned bread crumbs(same as 2 ounces) cup grated parmesan( double what recipe calls for) 1tsp. Mrs. Dash Garlic and Herb tsp. garlic powder tsp onion powder tsp. Italian seasoning & a pinch of pepper. Took pre-floured chicken coated it with egg mixture then dipped in bread crumbs & FRIED the chicken to a medium golden brown. Shook some parmesan on them right away when done frying to absorb any oil. Side-by side I plated plain spaghetti noodles & cutlets w/2 TBSP sauce on cutlet & desired amount of sauce on pasta covered in cheese & baked each individual plate till cheese melted serving them straight out of the oven. The reviews on this were probably the best I have ever gotten I used to work in an Italian Restaurant owned by NY Italians & have picked up some techniques. My Fettuccine Alfredo used to be my husband favorite dish after last night he told me he has a new favorite. Read More
(680)

Most helpful critical review

Rating: 1 stars
01/24/2003
Followed the recipe exactly - used Classico Basil Sauce (sauce was great) but remainder was inedible. Must be me as everyone else loved it. Read More
(1)
1707 Ratings
  • 5 star values: 1108
  • 4 star values: 498
  • 3 star values: 83
  • 2 star values: 13
  • 1 star values: 5
Rating: 4 stars
02/10/2004
This is a DELICIOUS basic recipe. I have been doing a similar one for years. I also prefer adding a few more spices TO THE BREAD CRUMBS like basil oregano garlic powder salt fresh cracked pepper and onion powder and a few TBSP of the parmensan cheese;not only ON IT later. For some reason these spices (added separately) are good but we don't like with an pre-mix of "Italian"spice. It seems to taste a little "soapy". Not sure which spice does that to it.? Some suggested to "double dip" in bread crumbs;if you do you should really LIKE a heavy battering. It was too thick for our tastes(esp. since you bake in the sauce; to me the bottom gets a little mushy and it just adds extra fat and calories). I also use a cookie cooling "RACK" SET ON TOP of a baking sheet to bake the chicken on instead of just on the cookie sheet pan. It comes out much crisper; letting air get to the BOTTOM of the chicken also. Also I wait to spoon the SECOND 1/2 of the sauce UNTIL SERVING the chicken will stay crisper (even with the cheese on top). Obviously we like the chicken on the crisp side (but we don't want to deep fry). For company put the chicken (with just the cheese baked on top) ON TOP of a small mound of spaghetti and sauce or any pasta; It makes for a delicious looking presentation. A side salad with some sort of CREAMY dressing seems to compliment the red sauce and completes the meal wonderfully. We get cravings for this one about 2c a month! Read More
(1310)
Rating: 4 stars
01/23/2004
This was an extremely easy very tasty recipe. As many others suggested I only put sauce on the bottom of the chicken and then spooned a little over the top when serving. I think the recipe could be improved though by (1) pounding the chicken to a uniform thickness and (2) by spicing up the bread crumbs. I used Italian bread crumbs but next time will sprinkle pepper on the chicken before dredging through the crumbs and I also plan to add more Italian seasoning and maybe a little parmesan to the crumbs. Both these steps in my opinion would take this from a really good recipe to an excellent dish! Read More
(821)
Rating: 5 stars
11/19/2005
I BRINED my chicken in 4 cups water 1/2 cup kosher salt (1/4 table salt) cup sugar for 30 minutes. No need to brine if you are using quick frozen chicken that has been enhanced. Kosher chicken is prebrined. Brining=juicy chicken. Took brined chicken cut off thin edges pounded out & shook chicken w/flour (preflouring allows bread crumbs to stick) in a Ziploc-letting floured chicken sit for 5 min. I heated 6 TBS vegetable oil till it shimmered & then added 2 TBS butter to my pan reserving half of this mixture for my second batch. Bread crumb mixture: I use cup seasoned bread crumbs(same as 2 ounces) cup grated parmesan( double what recipe calls for) 1tsp. Mrs. Dash Garlic and Herb tsp. garlic powder tsp onion powder tsp. Italian seasoning & a pinch of pepper. Took pre-floured chicken coated it with egg mixture then dipped in bread crumbs & FRIED the chicken to a medium golden brown. Shook some parmesan on them right away when done frying to absorb any oil. Side-by side I plated plain spaghetti noodles & cutlets w/2 TBSP sauce on cutlet & desired amount of sauce on pasta covered in cheese & baked each individual plate till cheese melted serving them straight out of the oven. The reviews on this were probably the best I have ever gotten I used to work in an Italian Restaurant owned by NY Italians & have picked up some techniques. My Fettuccine Alfredo used to be my husband favorite dish after last night he told me he has a new favorite. Read More
(680)
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Rating: 5 stars
10/22/2003
After several Chicken Parm recipes THIS is THE ONE:-) I've finally found one that we all love! It's simple and it's darned good:-) I will definately make this recipe again and again; thanks so much:-) Read More
(132)
Rating: 5 stars
11/14/2003
This chicken was so easy to make and turned out excellent! Used Best Marinara Sauce Yet (found here as well)instead of regular spaghetti sauce. This added even more flavor. Read More
(108)
Rating: 4 stars
01/22/2003
I REALLY liked this recipe. I made my own spaghetti sauce and used parmesan reggiano. I also skipped dipping the breasts in egg as I thought it was unnecessary and it was. Cooking temp. and time are accurate. Even my fussy fiance liked this. I'll definitely make this again. Read More
(77)
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Rating: 5 stars
08/05/2003
Wow! This was really tasty and simple. Something quick to make when you can't spend too much time figuring out what's for dinner. Also great on a toasted roll/hero as a sandwich. I varied the recipe a little by adding some parmesan cheese (big cheese lover that I am!) garlic powder onion powder and some salt into the bread crumbs and then mixing it up before breading the chicken with it. Also added a little salt to the beaten egg to make sure the chicken wouldn't end up bland but that's just my preference. In response to the one reviewer who wanted thicker breading what I did was double dip the chicken - coat first with the bread crumbs then dip into the beaten egg and re-coat with breadcrumbs before actually baking (this would require some more breadcrumbs and probably another egg). Excellent recipe! = Read More
(65)
Rating: 4 stars
07/23/2003
Wonderful chicken recipe! I have made this several times. One night we were craving it and I didn't have any bottled spaghetti sauce. I poured a 14 ounce can of tomato sauce in a microwave bowl added 2t Italian Seasoning and 1t of garlic powder cooked on high for 6 minutes and ended up with a rich thick sauce for the chicken. Read More
(53)
Rating: 5 stars
01/22/2003
I'm all thumbs in the kitchen but I managed this recipe quite easily. My boyfriend who was a bit skeptical at first ended up LOVING it... lots of "mmm" noises throughout dinner. Thanks! Read More
(49)