Easy Chicken Parmesan
Easy Chicken Parmesan
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Ingredients
| 1 | tablespoon + 1/3 cup vegetable oil | |
| 1 | cup white onions, diced | |
| 1 | can (284 millilitres) CAMPBELL’S Condensed Tomato with Basil and Oregano Soup | |
| 1 | cup PACE Chunky Salsa - Mild | |
| 1 | cup water | |
| 1¼ | cups bread crumbs | |
| cup Parmesan cheese, grated | ||
| 2 | eggs | |
| 1½ | pounds (4) boneless chicken breasts | |
| ½ | teaspoon salt | |
| 1¼ | cups mozzarella cheese, grated | |
| ¼ | cup fresh basil, ripped |
Directions
Serves: 4
Prep Time 15 minutes
Cook Time: 40 minutes
In a medium saucepot over medium heat, add vegetable oil and onions. Let onions sweat for two to three minutes until translucent. Add soup, salsa, and water to saucepot and continue cooking for 15 minutes while occasionally stirring. Remove from heat and let cool slightly.
In a medium bowl, mix bread crumbs and 1/3 cup parmesan. Place bread crumbs in a flat casserole dish. Take two beaten eggs and place in a separate flat casserole dish.
Place chicken breasts between plastic wrap or in a sealable bag. Using a meat hammer or rolling pin, pound the chicken to about ½ inch thick. Season both sides lightly with salt.
Dip the chicken into the eggs, coating both sides and then into the breadcrumb mixture again being sure to coat all sides.
In a large frying pan over medium-high heat, add 1/3 cup of vegetable oil and allow to heat until the oil is shimmering. Place one to two pieces of chicken in the pan at a time. Cook chicken for three to four minutes on each side until brown or until internal temperature reaches 165°F (74°C). Remove from the pan and repeat with remaining pieces of chicken.
Preheat oven to 375°F.
In a 12x10 casserole dish, add ¾ of the tomato sauce. Place chicken on top and add remaining sauce. Sprinkle mozzarella cheese on top of the sauce and add parmesan cheese. Bake for 12 minutes. Allow to cool for five minutes and serve.