prego Parmesan Chicken Recipe
Prego Parmesan Chicken is a simple and delicious dish. Chicken breasts are coated with breadcrumbs and Parmesan cheese, then baked until golden. A layer of Prego pasta sauce is added before baking for extra flavor. Top with mozzarella cheese and bake until melted. Serve with pasta or a side salad for a complete meal.
Equipment
- Large skillet
- Shallow bowl (for the egg wash)
- Shallow dish or plate (for the breadcrumb mixture)
- Baking dish (for finishing in the oven)
- Tongs or spatula
- Meat mallet (optional, for tenderizing chicken)
- Knife and cutting board
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup of Prego Parmesan and Romano Pasta Sauce or your favorite tomato sauce
- 1 cup of grated Parmesan cheese
- 1 cup of Italian-style breadcrumbs
- 1 teaspoon of garlic powder
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 large egg
- 2 tablespoons of olive oil for frying
- Fresh basil or parsley for garnish, optional
- 1/2 cup of shredded mozzarella cheese
Instructions
Step 1: Prepare the Chicken
- Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet to an even thickness (about 1/2 inch). This will ensure they cook uniformly. Season both sides of the chicken with a pinch of salt and pepper.
Step 2: Coat the Chicken
- In a shallow bowl, beat the egg. In another shallow dish, combine the grated Parmesan cheese, Italian-style breadcrumbs, garlic powder, dried oregano, and a pinch of salt and pepper. Dip each chicken breast into the egg wash, ensuring it is fully coated, then dredge it in the breadcrumb mixture, pressing gently so the crumbs stick well to the chicken.
Step 3: Pan-Fry the Chicken
- Heat the olive oil in a large skillet over medium heat. Once hot, add the coated chicken breasts to the skillet and cook for about 3-4 minutes per side or until they are golden brown and crispy. Don’t overcrowd the pan; you may need to cook the chicken in batches. Once cooked, transfer the chicken to a plate and set aside.
Step 4: Assemble in a Baking Dish
- Preheat your oven to 375°F (190°C). Spread a thin layer of Prego Parmesan and Romano Pasta Sauce in the bottom of a baking dish. Place the cooked chicken breasts on top of the sauce. Spoon a generous amount of the sauce over each piece of chicken, then sprinkle with shredded mozzarella cheese.
Step 5: Bake to Perfection
- Bake the chicken in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly, and the chicken reaches an internal temperature of 165°F (74°C).
Step 6: Garnish and Serve
- Remove the dish from the oven and let it rest for a few minutes before serving. Garnish with fresh basil or parsley for a touch of color and freshness. Serve your Prego Parmesan Chicken with your favorite side dish, such as pasta, garlic bread, or a fresh green salad.
Notes
- Substitutions: If you prefer a lighter version, you can use grilled chicken breasts instead of frying them. You can also swap out the mozzarella cheese for a lighter variety or omit it entirely for a lower-calorie version.
- Sauce Variations: While I love the Prego Parmesan and Romano Pasta Sauce for its rich, cheesy flavor, you can also experiment with other Prego sauces, like the traditional marinara, if you prefer a more tangy option.
- Freezing: This dish freezes well. If you have leftovers, store them in an airtight container and freeze for up to 3 months. To reheat, bake it in the oven at 350°F (175°C) until heated through.