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New Style Chicken Parmigiana Recipe

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This recipe for New Style Chicken Parmigiana, by , is from Cooking with the Nail's, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jack and Donna Wright
Added: Monday, May 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless boneless chicken breast halves (about 1-1/2 lbs.)
salt and freshly ground black pepper
all purpose flour
3/4 c. fine dry bread crumbs
2 large eggs
1 c. vegetable oil, or as needed
3 ripe plum tomatoes, cored and thinly sliced
6 oz. fresh mozzarella, thinly sliced
1/4 c. extra-virgin olive oil, plus more for drizzling over the fnished dish
6 cloves garlic, peeled
8 ripe tomatoes, peeled, seeded and chopped
1/4 c. shredded fresh basil leaves

Directions:
Directions:
Pound the chicken and season with salt and pepper. Spread out the flour and bread crumbs on two separate plates. Beat the eggs in a wide, shallow bowl until blended. Dredge the chicken in flour to coat lightly, tap off excess flour. Dip the chicken in the beaten egg and coat with bread crumbs. In a wide skillet, heat the oil over medium-high heat and add chicken. Fry turning once, until golden on both sides and cooked through, about 8 minutes. Remove to a baking sheet lined with paper towels to drain well. Remove paper towels from baking sheet and top each chicken piece with overlapping slices of tomato, dividing evenly. Drape sliced cheese over tomatoes to cover chicken completely. Preheat oven to 400. In a wide skillet, heat 3 T. of oil. Whack garlic cloves with the side of a knife, drop them into the oil. Cook until golden brown, about 2 minutes. Slide the tomatoes and salt and pepper into the skillet and cook until lightly thickened, about 10 minutes. Remove from heat and set aside. Bake the chicken until the cheese is lightly browned, about 10 minutes. While chicken is baking, reheat the tomato sauce to simmering, stir in the basil, and season with salt and pepper. Spoon the sauce onto plates and place chicken in the sauce. Drizzle remaining 1 T. olive oil over the sauce and serve immediately

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
You can also use boneless chicken thighs.

 

 

 

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