Pollo Parmigiana ( Aka Chicken Parmesan) |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Another restaurant favorite of mine and my family. I usually double the sauce recipe and freeze for later use. The fried chicken pieces also freeze well for a quick dinner later! Ingredients:
4 boneless skinless chicken breasts, sliced to make 8 then pounded flat |
2 (28 ounce) cans crushed roma tomatoes |
parmesan cheese |
mozzarella cheese (shredded) |
1 1/2 teaspoons basil |
2 teaspoons salt |
3 -5 garlic cloves (minced or crushed) |
breadcrumbs |
oil |
2 eggs, beaten |
spaghetti noodles |
1 tablespoon olive oil |
Directions:
1. MARINARA SAUCE: cook garlic slowly in 1 tablespoon olive oil.
2. About 1 minute.
3. Add tomatoes, salt and basil.
4. Let simmer for about a hour.
5. CHICKEN: Salt chicken very little.
6. Mix about 2-3 tablespoons parmesan cheese in the egg.
7. Dip each breast into egg then dust with bread crumbs.
8. Fry in skillet in enough oil to coat the skillet.
9. Be careful not to burn.
10. Brown on a low to medium heat on both sides until chicken is done.
11. Cook spaghetti according to directions.
12. PREHEAT OVEN 375°.
13. In casserole dish place chicken flat.
14. Ladle 1 or 2 spoonfuls of sauce on top of each breast put desired amount of grated mozzarella on top.
15. Bake until cheese is melted.
16. Serve over noodles with more sauce.
17. Garnish with parmesan cheese.
18. **For added ZIP: Squeeze fresh lemon juice over chicken before you put on the sauce and into the oven!
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