Easy Skillet Chicken Parmesan

Good morning everyone! I was so busy working on our shopping list for the week that I forgot to post a second recipe today. Not good. Now I suppose I could have made up for the oversight with an over the top production. But I’m in a simple yet tasty sort of mood, so an easy skillet dinner is just the ticket.

We are big on Italian Foods or things that are Italian inspired in our house. I say inspired because, like so many Americans, what we think is Italian Food can’t be had in Italy. It’s an American invention with an Italian name or a creation by an Italian chef to lure American customers into his restaurant. While I find the history of foods fascinating, the bottom line is this – does it taste good? If so, who cares how authentic the dish might be.

Curious? Okay, let’s talk a minute. Chicken Parmesan is said to have originated in the northeast Untied States from Italian immigrants and became a popular stable in restaurants serving Italian-American cuisine by the 1950’s. A recipe for home-cooks was published in the New York Herald Tribune in 1953 that took advantage of frozen fried chicken patties and pre-processed foods for the convenience of the home kitchen. In a way, that bothers me. Oh sure, mine uses some processed foods and isn’t completely from scratch. And I do take advantage at time of the convenience of frozen or canned goods. But I can cook from scratch. I’ve noticed over the years that cooking from scratch is becoming more and more difficult to do because the big grocery stores are bursting at the seams with packaged foods, while the boutique stores want a pretty penny for scratch ingredients. But that’s a rant for another day. Today we’ve got some chicken to cook.

Easy Skillet Chicken Parmesan
8 oz Spaghetti Pasta
2 Egg Whites, beaten
4 Chicken Breast, boneless
1/2 cup Italian Seasoned Breadcrumbs
2 tablespoons Butter
2 cups Traditional Pasta Sauce
1/2 cup Mozzarella Cheese, shredded
1 tablespoon Parmesan Cheese, grated
1 tablespoons Parsley, snipped

Bring a large pot of lightly salted water to a boil. Cook pasta according to package. Keep warm until ready to serve.

Either use Egg Whites Only that comes in a carton (my preferred way) or separate two egg whites into a pie pan and whip with a whisk. Set aside.

On a sheet of waxed paper, coat chicken breast in the bread crumbs. Press into the crumbs, then shake off any excess. Set aside.

Melt butter in a skillet over medium heat. Once melted and just beginning to foam, add chicken breast. Cook breasts about 5 minutes per side or until golden brown. Remove chicken from skillet and set aside.

In the same skillet, heat pasta sauce to a boil. Add chicken, reduce heat to low. Cover and simmer 8 minutes or until chicken is no longer pink.

Sprinkle breast with the cheeses and parsley. Cover and continue to cook until the cheese has melted.

Serve chicken with spaghetti pasta and a nice green vegetable such as asparagus or broccoli. Yum!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen