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Chicken Parmigiana

Chicken Parmigiana

Chicken Parmigiana


3 Whole chicken breasts, split , boned & skinned

2 Eggs, beaten

1 Teaspoon salt

1/8 Teaspoon pepper

3/4 Cup fine bread crumbs

1/2 Cup oil

1 15 oz. Can tomato sauce

1/2 Cup grated parmesan cheese

1/4 Teaspoon dried whole basil

1/8 Teaspoon garlic powder

1 Tablespoon butter

1/2 Cup grated parmesan cheese

8 Oz. mozzarella, sliced, cut into triangles.


Place chicken breast on sheet of wax paper, flatten to 1/4 thickness with a rolling pin or meat mallet. Combine eggs, salt and pepper. Dip breasts in egg mixture, then dredge in bread crumbs. Brown in oil in large skillet. Drain on paper towel. Place chicken in lightly greased 11x9x2 inch baking dish. Drain oil from skillet. Combine tomato sauce, basil, garlic powder in skillet. Bring to a boil, simmer 10 minutes or until thickened. Stir in butter. Pour mixture over chicken and sprinkle with parmesan cheese. Cover and bake 350F. for 30 minutes. Uncover and arrange mozzarella cheese slices on top. Bake 10 additional minutes. Yield is 6 servings.




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Chicken Parmigiana




Feature Recipe


Chicken Parmesan

This is a perfect dish to serve for company.  Make plenty, everyone will want seconds! The chicken is dipped in a butter and garlic and lemon juice mixture then rolled in bread crumbs spiced with parmesan cheese and fresh parsley.  Vermouth is added and it is baked. This can be made ahead and popped in the oven about an hour before you are ready to eat!