Ingredients Jump to Instructions ↓

  1. 4 Boneless chicken breast halves

  2. 1/2 cup 118ml Milk

  3. 3/4 cup 46g / 1.6oz Flour

  4. 2 Eggs - (to 3) - beaten with

  5. 1 Salt

  6. 1 Container plain dried bread crumbs

  7. 1 Prego Traditional Spagetti Sauce

  8. 1 Shredded Mozzarella cheese

  9. 3 tablespoons 45ml Oil

  10. 1 tablespoon 15ml Butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Pound out chicken breasts with a meat mallet. In the following order coat the chicken: Milk, flour -- shake off excess -- eggs, breadcrumbs; make sure the chicken is well coated. Heat oil and butter in frying pan over medium heat. When this starts bubbling, place chicken into pan reduce heat to low -- otherwise it will burn -- turn chicken over, and when both sides are a golden brown color, remove to a plate. (You may want to place a paper towel onto the plate to absorb the excess grease.) Warm the spaghetti sauce, pour half of sauce into a casserole dish, place cooked chicken breasts on top of sauce, cover the chicken with the remaining sauce, and top with cheese. Broil until cheese has turned a golden brown color. This recipe yields 4 servings.


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