"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

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.

Contributor:  
Contributor:  
Karen Moilanen
Added: Saturday, January 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 large chicken breasts, skinned, boned and split
1/4 tsp. pepper
flour
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

Directions:
Directions:
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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