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Quick Chicken Parmesan
Cooking with Paula Deen
, May/June 2009
3⁄4 cup panko (Japanese bread crumbs)
1⁄2 cup grated Parmesan cheese
11⁄2 teaspoons Italian seasoning
1 teaspoon salt
1⁄2 teaspoon ground black pepper
1 large egg
11⁄2 pounds chicken tenderloins
4 tablespoons vegetable oil, divided
1 (6-ounce) bag fresh baby spinach
1 (26-ounce) jar pasta sauce
1 cup shredded mozzarella cheese
1 (16-ounce) box fettuccini, cooked according to package directions and kept warm
In a shallow dish, combine bread crumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
In a separate shallow dish, lightly beat egg. Dip chicken in egg; dredge in bread-crumb mixture.
In a large ovenproof skillet, heat 3 tablespoons oil over medium heat. Cook chicken for 3 to 4 minutes per side, or until golden brown. Remove chicken from pan; set aside, and keep warm.
Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add spinach; cook for 1 to 2 minutes, or until spinach is wilted. Remove spinach from pan; set aside, and keep warm.
Add pasta sauce to skillet; place chicken over pasta sauce. Bring to a simmer over medium heat; reduce heat, and simmer for 5 minutes. Top each chicken tenderloin evenly with spinach. Sprinkle evenly with mozzarella cheese.
Broil chicken mixture, 5 inches from heat, for 3 to 4 minutes, or until cheese is melted and browned. Serve over hot cooked pasta.
Makes 4 - 6 servings
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