Saturday, October 6, 2012

Chicken Parmesan

                                               Chicken Parmesan

4-6 boneless chicken breasts-thawed
2cups bread crumbs
oil for frying
8oz. shredded mozzarella
1/4cup grated Parmesan

For the sauce:
29oz. can of petite diced tomatoes
1tsp. garlic powder
1/2tsp. basil
1tsp. dried minced onion
2Tbl. tomato paste or ketchup
1tsp. salt
1/4tsp. pepper

Combine all sauce ingredients in a pot, and bring to a boil.
Reduce heat, and simmer about 20-minutes, or until thickened.
Meanwhile, flatten the chicken, between 2 pieces of plastic or in a storage bag.
Dredge the chicken thorough the breadcrumbs, dip them in the egg, then through the breadcrumbs again.
Fry over a medium flame, until cooked through and golden. Drain on a paper towel.
Place the chicken in a 13x9-inch baking pan, cover with sauce, mozzarella, then Parmesan.
Bake until the cheese melts, and is beginning to brown.

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