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Restaurant Style Chicken Parmesan

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 1 hr
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 1 jar (16 oz.) spaghetti sauce
  • 1 egg
  • 1/2 cup panko bread crumbs
  • 1/3 cup Kraft grated parmesan & Romano cheese
  • 1 tsp. dried basil
  • 1/4 tsp. pepper
  • 2 Tbsp. olive oil
  • 4 boneless chicken breasts
  • 1 cup Kraft Shredded Italian Blend Cheese
  • 1/2 box spaghetti (cooked according to directions
make it
Pour enough of spaghetti sauce to coat bottom of 9x13 pan. Beat egg in large bowl. Mix panko, parmesan, basil & pepper in another bowl. If you must, add 1/2 tsp. salt, although I think the cheese adds enough saltiness. Heat 2 Tbsp. olive oil in fry pan. Dip chicken breasts in egg, then in panko mix, then fry until golden brown in olive oil - about 3 minutes per side.

Preheat oven to 350 degrees F. Place fried chicken breast on top of sauce in 9x13 pan. Place 1/4 cup shredded cheese on top of each chicken breast.

Cook for 1/2 hr until cheese is browned and chicken is done on inside (cut through middle of one to check.) Serve with cooked spaghetti and remaining spaghetti sauce.
As good as any restaurant I've ever tried. The panko is very light and allows all the flavors to come through. And, super easy.

Chicken can be fried ahead of time and refrigerated until ready to put into oven - then put on top of sauce in 9x13 pan and add the cheese.

Recipe can be halved, doubled, tripled, etc, easily.

If you buy the thinly sliced chicken breast, reduce baking time to 20 minutes.
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