Chicken Parmesan

I had never made Chicken Parmesan before yesterday, and now I am saving this recipe to make again.  The whole family gobbled it right up.  The homemade sauce was perfectly seasoned and complimented the chicken well.

For the Sauce:
Slightly Altered Recipe From: Cooking Light

• 1 TBSP olive oil ($0.11)
• 1 cup chopped onion ($0.40)
• 4 garlic cloves ($0.08)
• 1/2 cup dry red wine ($0.65)
• 1 tbsp sugar ($0.03)
• 1 tbsp chopped fresh or 2 tsp dried basil ($0.20)
• 2 Tablespoons Tomato Paste (< $0.44)
• 1/2 tsp dried Italian seasoning ($0.05)
• 1/4 tsp black pepper ($0.02)
• 2 (14.5 oz) cans diced tomatoes, undrained ($2.30)
• 2 tbsp chopped fresh parsley, I used my Preserved Parsley ($0.10)

Here's all it takes for the sauce.  Notice the cute frozen parsley hearts.  Click HERE for how to make these.

Heat oil in a saucepan or large skillet over medium-high heat.  Add onion and garlic; saute 5 minutes.

Stir in the wine

Add sugar...

Basil...

Add Tomato Paste, Italian Seasoning, and 

Pepper.

And Diced Tomatoes.  Mix well and bring to a boil.  Reduce heat to medium and cook uncovered about 15 minutes.  Stir in parsley at the end.  

 For The Chicken:
Slightly Altered Recipe From: Cooking Light

• 1 LB Boneless Skinless Chicken Breasts (4 halves) ($1.99)
• 1/2 Cup Italian Breadcrumbs ($0.40)
• 1/8 tsp Black Pepper ($0.01)
• 1/3 Cup All-Purpose Flour ($0.06)
• 2 Large Egg Whites, Lightly Beaten ($0.22)
• 2 TBSP Olive Oil ($0.22)
• 4 Cups Hot Cooked Spaghetti (8oz uncooked) ($0.53)
• 1 Cup Mozzarella Cheese, Shredded ($1.25)

Total Cost To Make (Including Pasta, Chicken, and Sauce): $9.06, Makes 4 hearty servings.

First, start a large pot of salted water to boil, add the spaghetti and cook to 'Al Dente'.  Meanwhile cover chicken with plastic wrap over a cutting board and use a meat mallet to flatten the chicken. 

 Prepare the 3 bowls for dipping.  In the first bowl add the flour.  In the second bowl the slightly beaten egg whites.  In the third bowl combine breadcrumbs, Parmesan cheese, and pepper.

Dip the chicken first in the flour, covering well, and next in the egg whites, and finally in the bread crumbs.

Heat oil in a large non-stick skillet.  Add chicken, and cook 5 minutes on each side or until browned and cooked through.

Place drained spaghetti in a casserole dish, top with 2 cups of the sauce, then top with the chicken.  Pour the remaining sauce over the chicken and sprinkle with mozzarella.  

Place in oven under the broiler for 3 minutes or until cheese melts. Enjoy!