Sandra's Chicken Parmigiana
Ready In: 55 mins
Serves: 6
Ingredients
- 2 large eggs, slightly beaten
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3 whole boneless skinless chicken breasts, split
- 3⁄4 cup breadcrumbs
- 1⁄2 cup vegetable oil
- 1 (15 ounce) can tomato sauce (puree, or Italian tomatoes, which you should then crush)
- 1⁄2 teaspoon basil
- 1 garlic clove, crushed
- 1 tablespoon butter
- 1⁄2 cup parmesan cheese, grated (or more)
- 8 ounces mozzarella cheese, sliced thin and cut into triangles
Directions
- Flatten the chicken breasts with a mallet.
- Then start to heat the oil in a large frying pan.
- While the oil is heating, combine the eggs, salt and pepper.
- Dip the breasts into the egg mixture, and then into breadcrumbs.
- About now, start to preheat the oven to 350 degrees.
- When the oil is hot, brown breasts on both sides, then drain them on paper towels.
- Transfer breasts to a baking dish that will hold them all in one layer.
- Drain all but 1 teaspoon of the remaining oil from frypan.
- In the frypan, saute garlic for 1 minute, then add tomato sauce (puree) and basil, and bring to a boil.
- Turn down and simmer for 10 minutes, then stir in butter.
- Pour tomato mixture over chicken breasts, and sprinkle with parmesan.
- Cover and bake at 350 degrees for 30 minutes.
- Uncover and put mozzarella slices neatly over chicken pieces.
- Bake uncovered for another 10 minutes.
- Serve and enjoy.
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