Baked Italian Chicken
|Boneless, skinless chicken breast halves||6|
|Milk||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Dried basil||1⁄2 Teaspoon|
|Dried oregano||1⁄2 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.
Pour over chicken.
Drizzle with tomato sauce; sprinkle with mozzarella and remaining Parmesan.
Bake 15 minutes longer or until the cheese is lightly browned.