"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Chicken Parmigiana Recipe

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

Contributor:  
Contributor:  
Velina Rogers
Added: Monday, May 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup chopped onion
1 clove of garlic crushed
2 tbsp olive oil
1 14-oz can Italian tomatoes
1 can tomato paste
2 tsp of sugar
1/2 tsp dried oregano
1/4 tsp pepper
5 or 6 boneless skinned chicken breasts
2 eggs, beaten
1 cup seasoned bread crumbs (Vigo)
1/2 cup olive oil
1 8-oz package sliced mozzarella cheese
1/4 cup grated Parmesan

Directions:
Directions:
Preheat oven to 350. Saute onion and garlic in 2 tbsp olive oil for 5 minutes or until done. Add next six ingredients. Mix well, mashing tomatoes with fork. Bring to a boil; reduce heat. Simmer covered for 10 minutes. Wipe chicken breasts with damp paper towels. Dip in eggs; roll in bread crumbs coating lightly. Heat 1/4 cup olive oil in large skillet. Add three chicken breasts and brown on each side. Use other 1/4 cup of olive oil on second batch of chicken breasts. Arrange chicken in single layer baking dish. Add 1/2 the sauce, 1/2 the mozzarella cheese and 1/2 the Parmesan cheese. Repeat layers of sauce and cheese ending with cheese. Bake covered for 30 minutes.

Number Of Servings:
Number Of Servings:
5 or 6
Personal Notes:
Personal Notes:
When I am feeling lazy, I use bottled sauce and just do the same layering technique and throw in the oven.

 

 

 

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