Chicken Parmegiana
- 3 boneless, skinless chicken breasts
- 2 eggs, lightly beaten
- 1 tsp. salt
- 1/8 tsp. pepper
- 3/4 c. fine dry bread crumbs
- 1/2 c. vegetable oil
- 2 (8 oz.) cans tomato sauce
- 1/4 tsp. sweet basil
- 1/8 tsp. garlic powder
- 1 Tbsp. butter
- 1/2 c. grated Parmesan cheese
- 8 oz. Mozzarella cheese, sliced and cut into triangles
- Place chicken breasts on cutting board and pound lightly with cleaver until 1/4-inch thick. Combine eggs, salt and pepper. Dip chicken into mixture, then crumbs. Heat oil until very hot in a large frying pan. Quickly brown chicken on both sides, remove to shallow baking dish. Pour excess oil from frying pan. Stir tomato sauce, basil and garlic powder into frying pan. Heat to boiling, simmer 10 minutes, or until thickened. Stir in butter. Pour sauce over chicken. Sprinkle with cheese and cover. Bake in 350u0b0 oven for 30 minutes, then uncover. Place Mozzarella cheese over chicken. Bake 10 minutes longer or until cheese melts.
chicken breasts, eggs, salt, pepper, bread crumbs, vegetable oil, tomato sauce, sweet basil, garlic powder, butter, parmesan cheese, mozzarella cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=144628 (may not work)