Since we had some left over pasta sauce from Monday night's spaghetti supper, I thought an easy way to use it would be to make Chicken Parmesan. I love it when I have part of a meal ready and waiting in the icebox. That's one of the beauties of eating at home...left overs!
4 boneless chicken breasts, pounded to 1/2 inch thickness
1/2 cup milk
seasoned bread crumbs
2-3 Tblsp. oil
4 slices mozzarella cheese
2 c. left over pasta sauce
Grated Parmesan cheese
4 slices Swiss cheese, if desired
Preheat oven to 350*
Heat oil in a large skillet over medium-high heat.
Pound out chicken breast using a meat mallet or rolling pin, until about 1/2 inch thickness.
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs.
Brown chicken on both sides until golden, about 3 to 4 minutes on each side.
Place chicken in a 9x13" baking dish. Top each breast with 1 slice of mozzarella cheese.
Ladle pasta sauce over chicken.
Sprinkle with Parmesan cheese.
Place Swiss cheese slices on top of each sauce covered chicken breast; if desired.
Bake uncovered at 350* for about 25 to 30 minutes, or until bubbly. Serve with pasta.
Click HERE for printable recipe