Chicken Parmesan

This is probably my husband's favorite dish I make. I'm not a big fan of chicken parmesan, but this is pretty good. It's adapted from here.

I saw Tyler Florence make it on TV, and it always turns out perfect.


4 boneless skinless chicken breasts
1/2 c. flour seasoned with salt and pepper
2 large eggs, lightly beaten with 1 T. of water until frothy
1 c. dried bread crumbs seasoned with salt and pepper and dried Italian seasonings (opt.)
Fresh mozzarella with the water drained off
Fresh parmesan cheese, grated
Cooked spaghetti noodles
1 jar or equivalent of favorite spaghetti sauce

Preheat oven to 450

Put chicken breasts on a cutting board side by side with plastic wrap over them. Pound them until about 1/2 inch thick. Coat each piece in flour then dip in eggs then bread crumbs. Heat 3 T. olive oil in a large, oven proof skillet.* When the oil is nice and hot, add the chicken and fry for 4 minutes on each side until crispy, only turning once.
Ladle spaghetti sauce over the chicken and place a slice of fresh mozzerella over each piece. Sprinkle with parmesan cheese. Bake for 15 minutes or until cheese is bubbly. Serve hot over spaghetti noodles.

*If you don't have an oven-proof skillet, just use a frying pan and transfer the chicken to a 9X13 baking dish.