"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Parmesan Recipe

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

Contributor:  
Contributor:  
Denise Goodwin
Added: Wednesday, July 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4-5 boneless skinless chicken breasts
1 green bell pepper, chopped
1 large onion, chopped
garlic to taste
salt to taste
pepper to taste
3 (16 oz.) cans tomato sauce
2-3 tbsp. canola oil
Plain flour
1 large egg
1 small can evaporated milk
2 c. shredded mozzarella cheese
Pasta

Directions:
Directions:
Heat oil in large pan and add green bell pepper and onion. Cook until onion is translucent. Add tomato sauce and tomato paste and cook on low for one hour, stirring occasionally. Add water to fill the tomato sauce cans and 1 tomato paste can and add to mixture. Add garlic, salt, and pepper and cook for one hour longer. Beat egg with salt, pepper, and evaporated milk. Saturate chicken breasts in egg mixture and dip in flour . Fry in oil until done. (This needs to begin about 30 minutes before sauce is done). Place chicken in baking dish and cover with tomato sauce. Top with mozzarella cheese and bake at 375 for 45 minutes. Serve over cooked pasta.

Number Of Servings:
Number Of Servings:
4-5

 

 

 

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