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  Boneless, skinless chicken breast halves 6
  Butter/Margarine 2 Tablespoon
  Milk 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Dried basil 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Boneless skinless chicken breast halves 6
  Tomato sauce 8 Ounce (1 Can)
  Eggs 2 , beaten
  Shredded mozzarella cheese 4 Ounce (1 Cup)
  Dry bread crumbs 3⁄4 Cup (12 tbs)
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Cooking oil 1 Tablespoon
  All purpose flour 2 Tablespoon

Pound chicken breasts.
Coat with flour; dip into eggs.
Combine bread crumbs and 1/4 cup Parmesan cheese; pat onto both sides of chicken.
Brush oil onto a foil-lined 13-in.x 9-in.x 2-in.baking pan; place chicken in pan.
Bake, uncovered, at 400° for 20 minutes.
Meanwhile, for sauce, melt butter in a saucepan; stir in the flour until smooth.
Whisk in milk; bring to a boil.
Cook and stir for 2 minutes.
Add seasonings.
Pour over chicken.
Drizzle with tomato sauce; sprinkle with mozzarella and remaining Parmesan.
Bake 15 minutes longer or until the cheese is lightly browned.

Recipe Summary

Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3400 Calories from Fat 1146

% Daily Value*

Total Fat 130 g199.3%

Saturated Fat 61.3 g306.7%

Trans Fat 0.4 g

Cholesterol 1569.4 mg523.1%

Sodium 5888.4 mg245.3%

Total Carbohydrates 83 g27.8%

Dietary Fiber 8 g32.1%

Sugars 20.3 g

Protein 451 g901.7%

Vitamin A 89.5% Vitamin C 85.1%

Calcium 234.9% Iron 119.9%

*Based on a 2000 Calorie diet


Baked Italian Chicken Recipe