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| CHICKEN PARMESAN |
| Yields: 4 to 6 servings |
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| INGREDIENTS |
4 whole boneless, skinless chicken breasts (6-8 oz. ea.)
2 eggs
2 C seasoned bread crumbs
1/3 C olive oil
16-24oz. marinara sauce of your choice
12 oz mozzarella cheese, grated
1 C Asiago or Parmesan cheese, grated
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| METHOD |
| Heat oven to 400 degrees. Lightly grease a 9 X 13 inch baking dish.
Rinse chicken breasts in clean water; pat dry. Place each breast between layers of waxed paper and pound to 1/4 inch thickness.
Lightly beat eggs with a fork until evenly mixed. Place breadcrumbs
in a flat pan.
Dip chicken first in egg, then in breadcrumbs, patting to coat
evenly with crumbs. Set chicken aside on a wire rack while you
dip remaining chicken pieces.
In a large sauté pan, heat olive oil over medium-high heat until
it shimmers and makes the breadcrumbs sizzle when you add it.
Add chicken. (Do not overcrowd the pieces; cook in batches,
if necessary.)
Cook chicken about 4 minutes on each side, or until coating
is bubbled and golden brown. Place on a wire rack while you cook remaining chicken. Add oil as needed to keep a thin coating over
the bottom of the pan. (Do not add oil while chicken is cooking
in the pan.)
When done, place all of the chicken in baking dish. Top with marinara to cover and sprinkle with cheeses. Bake 20 minutes, or until cheese begins to bubble and brown. |
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