Thirteen Coins Breast of Chicken Parmigiana |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is from a restaurant in the Seattle area. It's very quick to make, and I cheat by using a bottled alfredo sauce. Serve with pasta on the side. Ingredients:
6 boneless skinless chicken breasts |
6 eggs, beaten |
1/2 cup italian seasoned breadcrumbs |
6 slices mozzarella cheese (6 ounces) |
1/4 cup butter |
2 cups white sauce, i use alfredo sauce |
3 ounces parmigiano-reggiano cheese, grated |
1/2 teaspoon garlic powder |
salt |
pepper |
Directions:
1. Season chicken with salt, pepper, and garlic. Dip in beaten eggs and dredge in Italian Bread crumbs. Lightly brown in butter (clarified butter is really the best for this).
2. Remove from pan and place in a 350ºF oven with 2 slices of Mozzarella cheese on each breast. Leave in oven until cheese is lightly browned. Add cream sauce to remainder left in frying pan.
3. When cream sauce is hot, place a ladle of the sauce onto the plate, and then place one chicken breast on top. Sprinkle with grated Parmesan cheese.
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