Photo: Leigh Beisch
Yield
4 servings (serving size: 1 chicken breast and 2 tablespoons sauce)

Prep: 15 minutes; Cook: 7 minutes. We've streamlined this family favorite so you can get it on the table in less than 30 minutes.

How to Make It

Step 1

Place chicken breasts flat sides down on a sheet of plastic wrap. Cover with another sheet of plastic wrap. Using a small saucepan or rolling pin, lightly pound breasts to about 1/3-inch thickness. Pat breasts dry with paper towel.

Step 2

In a bowl, combine breadcrumbs, Parmesan cheese, and oregano. In another bowl, lightly beat egg and salt. Brush both sides of chicken breasts with egg, then lightly coat with crumb mixture.

Step 3

Warm oil in a large, heavy skillet over medium-high heat. When oil shimmers, add chicken and cook about 3 minutes per side, until golden brown. Sprinkle mozzarella evenly on top of chicken breasts in last minute of cooking. Transfer breasts to serving plates.

Step 4

Meanwhile, warm marinara sauce in microwave or small saucepan for 1-2 minutes. Spoon about 2 tablespoons sauce over each breast. Serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

RuthMae's Review

RuthMae
March 11, 2009
Very tasty. Yes, it took much longer to cook (not pounded thin enough?). I put in micro for 1&1/2 mins after well browned. Only used @1/3 of breadcrumb/parmesan mixture.

abbysgran's Review

abbysgran
February 15, 2009
I make this recipe all the time. It's awesome! I'll make a small amount of pasta and heat extra marinara sauce for the pasta. Favorite jarred sauce is Bertolli Tomato and Basil.

corinneja's Review

corinneja
January 19, 2009
Very easy and delicious. Great for weeknights. The chicken took about 15-20 min. to cook, not the 6 minutes written in the recipe. I served it over whole wheat rotini pasta with broccoli. I will add this to my weeknight rotation!