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Lunch / Dinner

Chicken Parmesan

Got a package of chicken breasts and half an hour? Then you’re well on your way to a great-tasting dinner. No excuse for take-out now!

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This classic Italian dish starts out with two chicken breasts. Once split in half and flattened, they easily make four servings.


Pound chicken breasts with the flat side of a meat mallet to ¼-inch thick; season with salt and pepper.

Dip chicken into eggs, then dredge in bread crumbs. Sauté chicken in oil in a skillet coated with nonstick spray, over medium-high heat, until lightly browned on both sides, about 3–5 minutes per side.

Combine marinara and broth, then pour over chicken. Bring to a boil, cover, and reduce heat to low; simmer 5 minutes. Turn chicken, and sprinkle with mozzarella and Parmesan. Cover and simmer until cheese is melted, 5 minutes more. Serve chicken over pasta.

Flatten chicken between pieces of plastic wrap to ¼-inch thick using a mallet.

Flatten chicken between pieces of plastic wrap to ¼-inch thick using a mallet.

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