From Food.com/The Seasoned Cook
- 4 chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup buttermilk
- 1 cup Italian seasoned breadcrumbs
- 1/4 cup olive oil
- 21 ounces spaghetti sauce
- 1 cup parmesan cheese (fresh grated)
- 1 cup mozzarella cheese
1Place chicken breasts between wax paper and pound to 1/2 inch thickness using a meat pounder.
2Salt and pepper breasts and dip into buttermilk. Roll breasts in bread crumbs.
3Place olive oil in a skillet over low heat. Cook chicken breasts for approximately 10 minutes on each side or until juices of chicken run clear. (Use a spatula and gently turn chicken breasts over.)
4Pour spaghetti sauce over chicken and cook on low heat 5 to 7 minutes. Sprinkle parmesan and mozzarella cheeses on top and cover with lid to melt cheese for 2 to 3 minutes.
5Serve over your favorite pasta noodles. (I serve over 8 ounces of cooked angel hair pasta.).
Read more: http://www.food.com/recipe/skillet-chicken-parmigiana-307757#ixzz1j19eEdnLcom’s Seasoned Cook:
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