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Baked Italian Chicken

Chef.at.Home's picture
Ingredients
  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
Directions

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

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken

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