Easy Weeknight Chicken Parmesan

Easy Weeknight Chicken Parmesan
  • 8 ounces uncooked spaghetti
  • 1/3 cup Progresso® Italian style panko crispy bread crumbs
  • 1/3 cup shredded Parmesan cheese
  • 4 boneless skinless chicken breasts, flattened slightly
  • 2 cloves garlic, finely chopped
  • 1 (18 ounce) can Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
  • 1 cup shredded mozzarella cheese


  1. Cook and drain spaghetti as directed on package.
  2. In large resealable food-storage plastic bag, mix bread crumbs, Parmesan cheese and 1/4 teaspoon pepper. Shake each chicken breast in bread crumb mixture; set aside.
  3. In 10-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add chicken breasts; cook 6 to 10 minutes, turning once, until browned. Pour cooking sauce around chicken; sprinkle chicken with remaining bread crumb mixture and mozzarella cheese. Heat to boiling. Cover; reduce heat to medium. Cook 5 to 8 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and cheese is melted. Serve with spaghetti.

04/01/2017
Easy Weeknight Chicken Parmesan, recipe PT15M PT1H 5 455 calories

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