Parmesan Chicken(Serves 8)
- 8 chicken breasts, skinned, boned and pounded flat
- 2 eggs, lightly beaten
- 1/4 c. milk
- 2 c. seasoned dry bread crumbs
- 3 Tbsp. (or more) olive oil
- 1 qt. jar spaghetti sauce
- 8 oz. fresh mushrooms, sliced
- 8 slices Mozzarella (3 to 4-inch square)
- 8 slices Swiss cheese (3 to 4-inch square)
- 2/3 c. Parmesan cheese
- 1 c. soft fresh bread crumbs
- chopped parsley
- Dip each breast in a combination of eggs and milk, then bread crumbs. Saute in a heavy frying pan in hot olive oil. Pour 1/2 spaghetti sauce into 15 x 10 pan. Top with sauteed chicken. In same skillet, saute the mushrooms. Spoon over the chicken along with any pan juices. Top each piece of chicken with a slice of Mozzarella and a slice of Swiss cheese, wrapping them slightly around meat. Pour remaining sauce over the chicken. Combine Parmesan cheese with leftover bread crumbs and sprinkle over top. Dish can be refrigerated, but bring to room temperature before baking. Bake at 350u0b0 for 30 to 40 minutes.
chicken breasts, eggs, milk, bread crumbs, olive oil, spaghetti sauce, fresh mushrooms, mozzarella, swiss cheese, parmesan cheese, bread crumbs, parsley
Taken from www.cookbooks.com/Recipe-Details.aspx?id=84167 (may not work)