4 (6 to 8 oz each) skinless chicken breasts, boneless
Salt and pepper
1/2 cup flour
3 tbsp MM olive oil
1 jar (24 oz) MM Garden Marinara Sauce
8 oz mozzarella cheese, thinly sliced or grated
1/2 cup Parmesan Cheese, grated
Serve Skillet Chicken Parmesan over cooked spaghetti or linguine noodles. Substitute eggplant slices for the chicken breasts.
Pound chicken breasts between waxed paper or in a resealable plastic bag to 1/2 inch thickness. Sprinkle both sides with salt and pepper. Place flour in a shallow dish and dredge seasoned chicken breasts in flour, shaking off excess.
Heat olive oil in a large (10 to 12 inch) skillet over medium heat. Add chicken and cook until browned— about 3 to 4 minutes, on each side. Transfer chicken to a platter.
Add marinara sauce to skillet and bring to simmer. Put chicken breasts back into the skillet, spooning some sauce over chicken. Top chicken with mozzarella and sprinkle with Parmesan cheese.
Cover and cook over low heat until chicken is cooked through and cheese is melted, about 5 to 7 minutes.