Recipe courtesy of Pam's Midwest Kitchen Korner


Cooking spray

3 boneless, skinless chicken breasts

¾ teaspoon kosher salt

1 teaspoon seasoned pepper

½ cup seasoned bread crumbs

4 tablespoons grated Parmesan cheese

2 teaspoons butter, melted

1 tablespoon olive oil

2½ cups Marinara sauce (recipe below) or store-bought marinara sauce

¾ cup part-skim shredded mozzarella cheese

Your favorite cooked pasta, optional


Preheat oven to 450°.

Lightly coat a large baking sheet with cooking spray.

Slice the chicken breasts horizontally to make 6 cutlets, season both sides with salt and pepper.

In a shallow bowl, combine grated Parmesan and bread crumbs.

In a small bowl, combine oil and butter, brush on both sides of chicken.

Dredge the chicken in bread crumb mixture, place on baking sheet.

Lightly spray oil on top of the chicken.

Bake for about 20 minutes, until bottom is golden.

Turn over and bake until middle is cooked through and bottom is golden, about 7-10 minutes.

Meanwhile, in a large deep skillet, cook marinara sauce over medium heat until heated through.

Place baked chicken in the skillet and top each piece with 2 tablespoons shredded mozzarella cheese.

Cover pan and cook until cheese is melted, about 3-4 minutes.

Place chicken on cooked pasta, if desired.


Marinara Sauce


1 small onion, chopped

1 (28-ounce) can diced tomatoes, undrained

1 teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon sugar

¼ teaspoon salt

½ teaspoon seasoned pepper


In a large saucepan, sauté garlic and onion in olive oil until onion is tender.

Stir all remaining ingredients in with onion mixture, heat to boiling, reduce heat and simmer, uncovered, for 45 minutes, stirring occasionally.

Carefully puree hot sauce in a food processor or blender, serve over cooked pasta with Chicken Parmesan.

Makes 2½ cups