Beverly Palmer of Springfield keeps busy working for Ridgecrest Baptist Church, breeding and raising English Bulldogs and helping her husband, Les, with paperwork for his business. Beverly and Les have three sons and a family favorite is her homemade Chicken Parmesan. This recipe average $10 for 4 servings.
“This is a quick, easy, and inexpensive meal,” Beverly says. “I give it to all new brides. It’s also less expensive if you double the recipe and freeze half of it before cooking – great to thaw out in the morning and cook after work.”
- 4 boneless skinless chicken breast, thawed
- 1 jar of favorite spaghetti sauce
- 1/2 cup Italian bread crumbs
- 1/8 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
Preheat oven to 350 degrees.
Mix the bread crumbs and parmesan cheese together in small bowl. Roll each chicken breast in the bread crumb mixture and place in 9×13 glass baking pan.
Pour spaghetti sauce over the chicken breasts and bake at 350 degrees for 35 minutes. Test chicken to see if it’s done by poking largest portion with a fork or knife. If juices run clear, the chicken is cooked through. However, if the juice is pink or red, cook the chicken for another 10 minutes or until the juices are clear.
Remove baking pan from oven when chicken is cooked through. Immediately top the chicken with mozzarella cheese and cover with foil for five minutes, or until cheese melts.
Beverly recommends serving the chicken Parmesan with garlic bread and a side of Fettuccine Alfredo. Simply cook the fettuccine by package instructions, drain and add a jar of your favorite Alfredo sauce.