Chicken Parmigiana

Ingredients

• 3/4 cup plain breadcrumbs
• 3/4 cup grated parmesan cheese
• 8 chicken cutlets or 4 boneless skinless chicken breasts, halved horizontally (about 1 1/2 pounds total)
• Salt and fresh ground pepper
• 1 large egg lightly beaten
• 2 cups jarred tomato sauce or Easy Chunky Tomato Sauce
• 1/4 cup olive oil
• 6 ounces mozzarella cheese preferably fresh, cut into eight 1/4-inch-thick slices

Instructions

1. 1
   Heat broiler. Combine breadcrumbs and parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.
2. 2
   Spread tomato sauce onto the bottom of a 10-by-15 inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.
3. 3
   Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.