|
|
|
|
|
RECIPE OF THE WEEK
|
Chicken Parmesan
4 boneless, skinless chicken breasts
1 jar "your favorite" tomato sauce
8 thin slices fresh mozzarella (about 8 ounces)
all purpose flour for dredging(seasoned with salt and pepper)
4-5 eggs for dredging (beaten)
dried bread crumbs for dredging
fresh basil and oregano for garnish
Pound the chicken breasts between two sheets of plastic wrap with a rolling pin or meat hammer. Dredge the chicken breast in flour, eggs and bread crumbs(in that order). Saute the chicken breasts in a large saute pan (or 2 pans) in olive oil. Brown the chicken breasts evenly for 2 or 3 minutes per side. Remove the chicken for a minute and cover the bottom of the pan(s) with tomato sauce. Put the chicken back in the pan(s) and top with slices of fresh mozzarella cheese. Add a splash of water to the pan, (so the sauce doesn't thicken too much) cover with a lid, and cook it on low heat for a few minutes. Serve with grated Parmesan cheese and some fresh basil and oregano if you like.
Serves 4
|
|
Click On Banner For More Information
|
