"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Parmesan Recipe

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This recipe for Chicken Parmesan, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Moilanen
Added: Saturday, January 5, 2008


6 large chicken breasts, skinned, boned and split
1/4 tsp. pepper
3 eggs, beaten
2 3/4 cup coarse cracker crumbs
3 medium onions
3 medium cloves garlic, minced
1 can (28oz.) whole tomatoes
1/3 cup dry red wine or sherry
1 bay leaf. finely crushed
1/2 tsp. oregano leaves
1 pkg. (1 lb.) Mozzarella cheese, cut in 12 slices
3 ts\bsp. Parmesan Cheese

Flatten chicken breasts slightly between 2 sheets of waxed paper. Sprinkle with 3/4 tsp. salt and pepper. Dip in flour, then in eggs, then coat with cracker crumbs. Brown slowly in oil until golden on both sides and cooked thoroughly. Remove and keep warm.

Heat 2 tbsp. oil. Add onions, garlic and saute till golden. Stir in tomatoes, sherry, bay leaf, oregano and add salt to taste, about 3/4 tsp. Bring to boil, stirring constantly. Simmer 10 minutes. Spoon 3/4 sauce into 9x13. Arrange chicken breast over it. Tuck with cheese slices between chicken pieces. Spoon on remaining sauce. Sprinkle with Parmesan. Bake 15 minutes at 400.




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