Chicken Breast Parmesan
|Whole chicken breast||1 Small, skinned and boned (2 Halves)|
|Black pepper||1⁄8 Teaspoon|
|Fine dry bread crumbs||3 Tablespoon|
|Grated parmesan cheese||3 Tablespoon|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Egg||1 , lightly beaten|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Mozzarella slices||4 (Thin, Muenster / Swiss Cheese)|
1. Preheat the broiler. Pound the chicken breast halves between, 2 sheets of wax paper to a thickness of about 1/4 inch. Season with the pepper. Note: Salt is not needed in this dish because of the saltiness of the cheeses.
2. Combine the bread crumbs, Parmesan cheese, and oregano on a sheet of wax paper. Dip the chicken breast halves into the egg, then press them into the bread crumb mixture to coat well on both sides.
3. Heat the butter in a heavy 10-inch skillet over moderate heat until bubbly. Add the chicken and cook for 3 minutes on each side, or until no longer pink when pierced with a knife. Do not overcook.
4. Line the rack of the broiler pan with aluminum foil and place the chicken on it. Spoon the tomato sauce over the breast halves, and top each with 2 slices of the mozzarella cheese, trimmed to fit. Broil 3 inches from the heat for about 2 minutes, or until the cheese melts. Serve with Peas with Watercress Butter Sauce.