Saturday, October 23, 2010

Chicken Parmigiana

  • 1/3 cup plain bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1 egg, beaten
  • 2 tablespoons milk
  •  4 skinless, boneless chicken breast halves
  • 3 tablespoons olive oil
  • 3/4 cup shredded Mozzarella cheese
  • 1 tablespoon grated Parmesan cheese
  • 1 recipe tomato pasta sauce
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

2. Stir together the bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. 

3. Place the chicken pieces in a freezer bag or between 2 plastic wraps. Lightly pound the chicken using the flat side of a meat mallet, working from the center to the edges until an even thickness is achieved.

4. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess. 

5. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.

6. Pour 1/2 of the cooked tomato sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

7. Serve over cooked linguini or angel hair.

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