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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I've been making this for years and I can not remember when someone has not asked for the recipe. Note: you can't go overboard on the flour or breadcrumbs, since the chicken will only take whatever amount it needs to be coated Ingredients:
4 boneless skinless chicken breasts |
2 eggs, beaten |
1 1/2 cups flour (depends on size of chicken breasts) |
1 1/2 cups seasoned bread crumbs (depends on size of chicken breasts) |
1/2 cup shredded parmesan cheese (the very finely pre-shredded from the grocery store works best, divided) |
1 cup tomato sauce |
1 teaspoon basil |
1 cup shredded mozzarella cheese |
Directions:
1. Preheat oven to 400 degrees.
2. With a mallet pound chicken to 1/4 inch.
3. Dredge in flour.
4. Coat in egg mixture.
5. Shake off excess and coat in bread crumbs mixed with 1/4 cup of the parmesan cheese.
6. Place in casserole sprayed or coated with oil.
7. Bake 20 minutes.
8. Remove from oven.
9. Spread some tomato sauce combined with the basil on top of each chicken breast.
10. Cover with mozzarella cheese.
11. Sprinkle with with the remaining 1/4 cup parmesan cheese.
12. Use any remaining tomato sauce to cover the edges of the chicken as they cook faster.
13. Place back in oven and cook for 15 to 20 minutes.
14. Serve with penne (or your favourite pasta) alfredo and a salad and garlic bread.
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