Easy Chicken Parmigiana

Golden, Tender, and Quietly Beloved

Few dishes carry as much quiet devotion as chicken parmigiana. It exists somewhere between Sunday effort and weeknight comfort — breaded and golden on the outside, soft beneath a blanket of sauce and melted cheese. There's something almost meditative about the process: the dip, the press, the slow sizzle. It is humble food made with care, the kind that fills a kitchen with warmth before it ever reaches the table. This version is unhurried in spirit, even when the evening isn't.

Ingredients

• 2 eggs, well beaten
• 1 1/2 cups Alessi Italian Style Seasoned Bread Crumbs
• 4 chicken breast halves
• Oil for frying
• 1/2 cups grated Parmesan Cheese
• 24 ounces Alessi Smooth Marinara Pasta Sauce
• 4-8 slices Mozzarella Cheese
• 1 pound Alessi Organic Spaghetti (optional)

Instructions

1. Preheat oven to 350 degrees.
2. In a medium-sized bowl, beat eggs with 2 Tbsp. water and set aside.
3. Pour bread crumbs into a shallow pan. Dip one chicken breast into egg mixture to coat.
4. Transfer to bread crumb pan and coat both sides.
5. Repeat for each chicken breast. Heat oil in a frying pan, add two chicken breasts at a time and brown on both sides.
6. Transfer to a baking pan.
7. Top each breast with 3 – 4 Tbsp. pasta sauce, sprinkle with Parmesan Cheese and top with a slice (or two) of mozzarella.
8. Bake uncovered in a 350-degree oven for 20 - 25 minutes or until done.
9. To brown top, place under the broiler for a minute watching carefully not to burn.
10. Serve over cooked “al dente” spaghetti if desired.