Thirteen Coins Breast of Chicken Parmigiana
Ready In: 25 mins
Serves: 6
Ingredients
- 6 boneless skinless chicken breasts
- 6 eggs, beaten
- 1⁄2 cup Italian seasoned breadcrumbs
- 6 slices mozzarella cheese (6 ounces)
- 1⁄4 cup butter
- 2 cups white sauce, I use alfredo sauce
- 3 ounces parmigiano-reggiano cheese, grated
- 1⁄2 teaspoon garlic powder
- salt
- pepper
Directions
- Season chicken with salt, pepper, and garlic. Dip in beaten eggs and dredge in Italian Bread crumbs. Lightly brown in butter (clarified butter is really the best for this).
- Remove from pan and place in a 350ºF oven with 2 slices of Mozzarella cheese on each breast. Leave in oven until cheese is lightly browned. Add cream sauce to remainder left in frying pan.
- When cream sauce is hot, place a ladle of the sauce onto the plate, and then place one chicken breast on top. Sprinkle with grated Parmesan cheese.
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