About this recipe:Chicken breasts are coated in Parmesan and breadcrumbs, then pan-fried and placed in a tomato sauce and topped with Monterey Jack cheese. The resulting dish is then baked to perfection.
2 eggs, beaten
80g Parmesan cheese, grated
200g seasoned breadcrumbs
6 skinless, boneless chicken breast fillets
1 tablespoon vegetable oil
345g pasta sauce
6 slices Monterey Jack cheese
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat oven to 190 C / Gas 5.
Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and breadcrumbs. Dip chicken breasts into beaten egg, then into breadcrumb mixture to coat.
In a large frying pan, heat oil over medium high heat. Add coated chicken and pan-fry for about 8 to 10 minutes each side or until chicken is cooked through and juices run clear.
Pour pasta sauce into a lightly greased 23x33cm or similar sized baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast and bake in the preheated oven for 20 minutes or until cheese is completely melted.
Used different ingredients.
Take your chicken coated in breadcrumbs and place in an ovenproof dish. Lightly spread a thin layer of bechamel sauce over chicken. Top in off with a generous amount of cheese and bake in oven until chicken is cooked, around 30-40 mins. This is a typical North East Parmo! - 22 Feb 2011