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Chicken Parmigiana's picture
  Chicken breasts 36 Ounce, split, skinned and boned (3 Breasts, 12 Ounce Each)
  Eggs 2 , lightly beaten
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Fine dry bread crumbs 3⁄4 Cup (12 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Canned tomato sauce 16 Ounce (2 Cans, 8 Ounce Each)
  Basil leaf 1⁄4 Teaspoon, crumbled
  Garlic powder 1⁄8 Teaspoon
  Butter/Margarine 1 Tablespoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Mozzarella cheese 8 Ounce, sliced and cut into triangles (1 Package)

1. Place chicken breasts on cutting board and pound lightly with side of heavy knife or cleaver until about 1/4 inch thick.
2. Combine eggs, salt and pepper. Dip chicken into egg mixture, then crumbs.
3. Heat oil until very hot in a large skillet. Quickly brown chicken on both sides; remove to a shallow baking dish. Pour excess oil from skillet.
4. Stir the tomato sauce, basil and garlic powder into pan; bring to boiling; simmer for 10 minutes, or until thickened. Stir in the butter or margarine. Pour over the chicken; sprinkle with Parmesan; cover.
5. Bake in moderate oven (350°) for 30 minutes; uncover.
6. Place mozzarella over chicken. Bake for 10 minutes longer, or until cheese melts.

Recipe Summary

Main Dish
Cook Time: 
55 Minutes

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