Skillet Chicken Parmigiana

 

1/3
cup plain dry breadcrumbs
1/4
cup grated Parmesan cheese
1/2
teaspoon dried basil
1/2
teaspoon dried oregano
1/4
teaspoon garlic powder
1/4
teaspoon salt
1/4
teaspoon black pepper
4-5
skinless, boneless chicken breasts
1
32-ounce jar prepared marinara sauce
1/3
cup grated Parmesan cheese
Hot cooked spaghetti or penne

 

 

Mix breadcrumbs and next 6 ingredients.  Line a cookie sheet with parchment paper.  Preheat oven to 450 degrees.  Rinse chicken but do not pat dry.  Dip wet chicken in breading and place on cookie sheet.

 

Bake for 20 minutes.  Turn over and bake an additional 5 to 7 minutes.  Cool in pan for 30 minutes.  Seal in food saver bag and freeze.

 

When ready to cook, thaw package of chicken overnight in refrigerator or cut corner of bag and defrost in microwave on defrost setting for 10 minutes or until chicken is slightly soft.

 

Heat marinara sauce in a 12-inch skillet on medium-high until bubbly.  Place thawed cutlets in sauce. Cover and simmer 10 minutes or until chicken is heated through.  Meanwhile, cook pasta.

 

Sprinkle Parmesan cheese on each cutlet.  Cover and cook for 1 minute or until cheese is melted.  Serve each cutlet with pasta;  spoon marinara sauce over cutlet and pasta. 

 

Serves 4 to 5.