NVDAILY.COM | Reader Recipes

Posted October 23, 2009 | comments Leave a comment

Chicken Breasts Parmesan

Serves 6

6 chicken breast halves
1/2 c. flour
2 eggs
1 c. dried bread crumbs
1 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. paprika
1/2 c. chilled onion
1/2 crushed clove of garlic
2 (8 oz.) cans tomato sauce
1/2 tsp. oregano
1/2 tsp. basil
1/4 c. olive oil
2/3 c. Parmesan cheese
8 oz. Mozzarella cheese

Using a meat mallet, beat and flatten each piece of chicken breast until an oval shape. Set out three bowls and put flour in the first, lightly beaten eggs in the second and in the third bowl, combine the bread crumbs with the salt, onion powder, garlic powder & Parmesan. Dip the chicken breast, first in the flour, then into the beaten eggs, finally coat well with the seasoned bread crumbs. Place each prepared chicken breast on a rack and put them in refrigerator for at least 30 minutes. Prepare sauce, lightly sauté the chilled onion and garlic, add the 2 cups of sauce, the oregano and basil. Simmer for 20 minutes. Heat the olive oil in a large skillet and sauté the chicken breasts until golden brown and then arrange in a deep baking dish. Pour the tomato sauce over the chicken breasts, spreading so they are lightly covered with the sauce. Top with the grated Parmesan cheese and bake at 350 degrees for 30 minutes. Slice the mozzarella cheese into thin slices. Arrange on top of chicken breasts. Return to oven for 10 minutes, so cheese will melt.

Elaine Burke - Front Royal


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