search saves

Breaded Chicken Breasts With Cheese

Breaded Chicken Breasts With Cheese created by 2Bleu

From Pol Martin's cookbook, Easy Cooking for Today. He is one of Canada's premier cooks.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 400 degrees farenheit (200 degrees celcius).
  • Dredge chicken with flour. Dip into beaten eggs. Coat with breadcrumbs.
  • Heat oil in frying pan. When it reaches medium-high heat, add chicken breasts and cook 4 minutes.
  • Flip chicken breasts over and cook an additional 4 minutes.
  • Place chicken in ovenproof dish and cook 5 minutes in pre-heated oven.
  • Remove chicken from oven and cover each breast with a slice of cheese.
  • Return chicken to oven and bake 5 more minutes.
  • Season tomato sauce if necessary and serve with chicken.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@mersaydees
Contributor
@mersaydees
Contributor
"From Pol Martin's cookbook, Easy Cooking for Today. He is one of Canada's premier cooks."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Adrienne in Reister
    I wasn't certain what "seasoned flour" meant so I added a generous helping of garlic powder, onion powder and McCormick Salt-Free Chicken grill seasoning to the flour. I also added a little Emeril's Italian Seasoning to the breadcrumbs. Gruyere seemed a bit strong for our tastes so I went plain ole mozzarella. For the tomato sauce I used Bertolli Premium Summer Crushed Tomato & Basil Pasta Sauce in the bag. Loved it loved it loved it!!! Sort of a chicken parm without all the fuss!!! Pure perfection! Made for the Auzzie/NZ Recipe Swap #25.
    Reply
  2. 2Bleu
    Breaded Chicken Breasts With Cheese Created by 2Bleu
    Reply
  3. 2Bleu
    This recipe is easy to prepare. We felt the gruyere cheese did not go well with this dish. Made again, would use mozzerella. We might also place the cutlets on hoagie rolls and serve as a sub sandwich. The chicken came out very tender. Thanks for sharing.
    Reply
  4. mersaydees
    From Pol Martin's cookbook, Easy Cooking for Today. He is one of Canada's premier cooks.
Advertisement