Chicken Parmesan

Name: Chicken Parmesan
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 2 medium cloves, garlic, minced or put through garlic press; 1/4 cup, extra-virgin olive oil; 1 (28-ounce) can, crushed tomatoes, preferably Red Pack, Progresso, or MuirGlen Ground Peeled; 1/2 teaspoon, dried basil; 1/4 teaspoon, dried oregano; 1/4 teaspoon, granulated sugar; , Salt and ground black pepper; 1 , large egg; , Salt and ground black pepper; 1/2 - 1 cup, dry bread crumbs; 2 , large boneless, skinless chicken breasts (8 ounces each), or 4 trimmed chicken breasts (4 to 5 ounces each), prepared according to illustrations below; 1/4 cup, olive oil; 3/4 cup, grated part-skim mozzarella cheese (3 ounces); 1/4 cup, grated Parmesan cheese (1 ounce), plus extra for passing; 8 ounces, spaghetti or linguine

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Poultry
Pasta
Chicken

Appears in Cook's Illustrated September/October 1998

Our streamlined recipe lets you put this classic dish on the table in 30 minutes or less.

SERVES 4

TIME 1¼ hours

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