Chicken Parmesan
2 eggs, beaten
1 cup grated Parmesan cheese (or Parmesan & Romano)
1 1/2 C Italian seasoned bread crumbs
1 Tbls Italian Herb seasoning
3 - 6 cloves garlic, minced
6 skinless, boneless chicken breast halves
1 - 2 Tbls olive oil
12 ounces tomato pasta sauce
6 slices mozzarella cheese (or shredded mozzarella)
Preheat oven to 375
Pound breasts to about 1/4 inch thick.
Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl,
mix together the grated Parmesan cheese, Italian Herb Seasoning and bread crumbs. Dip chicken breasts
into beaten egg, then into bread crumb mixture to coat.
In a large skillet, heat oil over medium high heat add minced garlic brown
lightly. Add coated chicken and sauté for about 8 to 10 minutes each side, or
until chicken is cooked through and juices run clear.
Pour some of the tomato sauce into a lightly greased 9x13 inch baking dish. Add
chicken, pour the rest of the tomato sauce over chicken, then cover each
breast
mozzarella cheese and bake in the preheated oven for 20
minutes or until cheese is completely melted.
Serve with pasta & garlic bread.
I put the chicken in a heavy plastic bag. Then pound to about 1/4 inch
Bread crumbs, cheese & Italian Herbs Bread crumbs in a shallow dish
Plus cheese Plus Herbs
Dip the chicken in beaten eggs Then in bread crumb mixture
Fry in garlic & olive oil Cover the bottom of the pan with sauce
Lay breasts in sauce coated pan Cover breasts with sauce
Cover each breast with mozzarella Ready to eat!!!!
