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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Get ready for some warm cheesy chicken comfort! This is one that I like to serve with either parsleyed- rice or smashed red potatoes, some fresh broccoli and rolls. Easy and tasty. Enjoy! NOTE: I've edited this recipe to include a bit more liquid in the sauce. Read more . It does bake up well as originally mixed, but if you'd like it more gravy-like in nature-simply add a bit more milk! -Kn0x- Ingredients:
4-6 chicken breast halves, skinned |
8 oz shredded mozzarella |
1 cup grated or shredded parmesan |
2 tablespoons parsley flakes |
3/4 cup seasoned bread crumbs |
2 eggs |
olive oil |
salt, pepper, garlic powder |
sauce |
1 pt. sour cream |
1 cup grated or shredded parmesan |
1 can cream celery soup (or your fave cream soup) |
1/2 cup milk |
2 tablespoons parsley flakes |
4 pieces sun-dried tomatoes, chopped finely |
salt, pepper, garlic powder |
Directions:
1. Using a mallet, plastic tumbler, can of beans or whatever, flatten breasts just a bit. You're not going for 1/2 inch here, just flatten them a bit. Maybe about 3/4 inch all over or whatever.
2. Season the breadcrumbs with a bit of salt and garlic powder, stir in the parmesan. Place breadcrumbs on a plate suitable for breading.
3. Pepper the breasts, and dip them into the beaten eggs, then the crumbs.
4. Fry them until lightly browned in the hot olive oil.
5. Place into baking dish sprayed with Pam, or buttered.
6. Sprinkle with mozzarella.
7. SAUCE:
8. Mix all sauce ingredients and season to taste with salt, pepper and garlic. Pour over chicken in baking pan.
9. Bake at 350 for 25-30 minutes, until bubbly, slightly browned. ENJOY!
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