Skillet Chicken Parmesan with Crisp Polenta

From Woman's Day | December 7, 2004

Skillet Chicken Parmesan with Crisp Polenta

Photo: Sang An

  • Nutrition Facts
  • Yield 4 servings
  • Amount Per Serving
  • Calories 417
  • Total Fat 16g
  • Saturated Fat 4g
  • Cholesterol 121mg
  • Sodium 1232mg
  • Total Carbohydrates 33g
  • Dietary Fiber 4g
  • Protein 33g


    • 1 large egg
    • 1/3 cup seasoned dried bread crumbs
    • 4 skinless, boneless chicken-breast halves (about 4 oz each)
    • 2 Tbsp olive oil
    • 1 tube (about 16 oz) polenta, cut in 12 slices
    • 1/2 cup packaged shredded mozzarella with Parmesan cheese
    • 1 1/2 cups bottled marinara sauce
    • Garnish: chopped fresh basil or parsley


    1. Lightly beat egg in a shallow dish. Spread crumbs on a sheet of wax paper. Dip breasts in egg, then crumbs to coat.

    2. Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes per side or until golden and cooked through. Remove chicken.

    3. Wipe out skillet with paper towel; add remaining 1 Tbsp oil and heat. Add polenta and cook 3 minutes until bottoms of slices are golden. Sprinkle tops with 1/4 cup cheese; turn slices over and cook 2 minutes until bottoms are golden and crisp. Remove to a serving platter.

    4. Pour marinara sauce into skillet; bring to a simmer. Add chicken; sprinkle with remaining 1/4 cup cheese. Cover and cook 1 minute until cheese melts. Serve with polenta.


Related Recipes: Entrees, Chicken, Saute/Fry, Italian, Fall, Spring, Summer, Winter

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