Thursday, October 31, 2013

Recipe #252: Chicken Parmesan

I'm not sure what took me so long to make this meal, but here it is.  It turned out very fresh tasting and juicy.  It's a great recipe from (of course...) if you like the traditional flavors of chicken parmesan.  I halved the recipe and pounded the chicken breasts thinner and used olive oil instead of vegetable oil.  I used pasta sauce made in Cleveland's Little Italy, and served it with a side of capellini.

2 eggs, beaten
1 cup grated Parmesan cheese
7 ounces seasoned bread crumbs
6 skinless, boneless chicken breast
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterey Jack cheese
1.Preheat oven to 375 degrees F (190 degrees C).
2.Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
3.In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
4.Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

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