Stove Top Chicken Parmesan

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Stove Top Chicken Parmesan (serves four)

The trick to being able to coat the chicken with parmesan instead of flour (without the parmesan sticking to the pan and not the chicken) is to spray cooking spray on the pan and then again every time the chicken is flipped, even if there is already olive oil in the pan.

2 chicken breast, sliced length wise to make four thin breast
Olive oil
Cooking spray
1 egg
1 leek, sliced lengthwise
1 garlic clove, minced
3 cups spaghetti sauce
2 cups mozzarella cheese
1 cup grated parmesan, divided

Whole wheat pasta
Salt and pepper
Black olives, optional

Saute leeks and garlic in olive oil until soft. Push leeks to the sides of the pan and generously spray middle with cooking spray. Dip each breast in egg and then coat with parmesan. Brown both sides of chicken in the pan.


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Add the sauce and cover with lid. Let simmer for 15 minutes. While the chicken is cooking, boil the pasta and drain.


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Sprinkle the rest of the parmesan cheese and the mozzarella over the sauce in the chicken pan and recover. Let simmer for 3-4 minutes until the cheese is melted. Season with salt and pepper to taste.


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 Serve over pasta and garnish with olives if desired.