Friday, March 30, 2012
1-1 1/2 pounds boneless, skinless chicken breasts
salt & pepper
1 cup flour
1 egg, beaten with a little water
1 cup grated cheese, Parmesan, Romano, asiago (I use asiago and grate it myself)
1 cup Italian seasoned bread crumbs
marinara sauce (I make my own)
olive oil for frying
mozzarella cheese, shredded
Lay chicken breasts flat on cutting board and slice to make thinner portions. Season chicken with salt and pepper. You will need 3 containers; the first one for the flour, the second for the beaten egg, and the third for grated cheese and bread crumbs mixed together. Dredge chicken in flour, dip in beaten egg, and roll in cheese and bread crumb mixture, then place the finished pieces on a cookie sheet.
Heat a large skillet, add 2 tablespoons olive oil, add chicken without crowding. Put enough marinara sauce to cover the bottom of baking dish or pan. When chicken is brown on both sides, place in baking pan with marinara sauce and ladle a little more over the top, then sprinkle a generous amount of shredded mozzarella cheese. Bake at 375, 30 to 40 minutes till cheese is bubbly and starts to brown slightly.
For my homemade marinara sauce:
1 29 ounce can crushed tomatoes
1/4 cup diced onions
1/4 cup red wine
6-8 cloves of garlic minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried Italian seasoning
1/2 teaspoon dried marjoram
Place all ingredients in a sauce pan and simmer 30 to 40 minutes while you assemble the chicken Parmesan.
Serve with spaghetti and grated cheese, we also ate Caesar Salad with this.