Skillet Chicken Parmigiana

• 4 chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup buttermilk
• 1 cup Italian seasoned breadcrumbs
• 1/4 cup olive oil
• 21 ounces spaghetti sauce
• 1 cup parmesan cheese (fresh grated)
• 1 cup mozzarella cheese

1. Place chicken breasts between wax paper and pound to 1/2 inch thickness using a meat pounder.
2. Salt and pepper breasts and dip into buttermilk. Roll breasts in bread crumbs.
3. Place olive oil in a skillet over low heat. Cook chicken breasts for approximately 10 minutes on each side or until juices of chicken run clear. (Use a spatula and gently turn chicken breasts over.)
4. Pour spaghetti sauce over chicken and cook on low heat 5 to 7 minutes. Sprinkle parmesan and mozzarella cheeses on top and cover with lid to melt cheese for 2 to 3 minutes.
5. Serve over your favorite pasta noodles. (I serve over 8 ounces of cooked angel hair pasta.).

chicken breasts, salt, pepper, buttermilk, italian seasoned breadcrumbs, olive oil, spaghetti sauce, parmesan cheese, mozzarella cheese

Taken from www.food.com/recipe/skillet-chicken-parmigiana-307757 (may not work)