"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken Parmesan with smoked mozzarella Recipe

  Tried it? Rate this Recipe:
 

 

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

Contributor:  
Contributor:  
Ginelle Petrie
Added: Sunday, September 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 teaspoons poultry seasoning
1/4 C. all-purpose flour
1 egg, lightly beaten
2 Tbs milk
3/4 C. dried bread crumbs
4 Tbs olive oil
4 C. marinara
1/2 lb smoked mozzarella, sliced
1/4 C. grated Parmigiano-Reggiano
4 Tbs extra-virgin olive oil
Freshly ground black pepper
2 Tbs chopped fresh basil leaves
1 lb linguine, cooked al dente & warm
1/2 tsp salt, plus more for seasoning pasta
4 boneless, skinless chicken breasts (5 to 6 oz each)

Directions:
Directions:
Position rack in upper third of oven and preheat oven to 400 degrees F.

Season each chicken breast with 1/2 teaspoon of the poultry seasoning and 1/8 teaspoon salt.
Place the flour into a small bowl. Place the egg and milk into a second small bowl. Place the bread crumbs into a third small bowl. Dip each chicken breast into the flour, then the beaten egg mixture, and finally into the bread crumbs, shaking to rid of excess between each step. Transfer to a plate and repeat with remaining breasts. When all of the breasts are breaded, heat half of the olive oil in a large skillet over medium heat. Place the chicken, smooth side down, into the skillet and cook for 4 minutes. Turn the chicken breasts to the other side, add the remaining 2 tablespoons of olive oil and cook for 2 minutes longer. Remove the skillet from the heat.

Spoon 1/4 cup of the tomato sauce over each breast and divide the mozzarella slices evenly among the chicken pieces. Sprinkle with the Parmigiano-Reggiano, and transfer the skillet to the oven. Cook until the chicken is just cooked through and the cheese melts, about 4 minutes. Adjust the oven setting to broil and continue to cook until the cheese bubbles and is lightly golden, about 1 to 2 minutes longer.

While the chicken is baking, reheat the pasta sauce if necessary. Heat the olive oil in a large skillet. Add the pasta and toss until warmed through. Season to taste with salt and freshly ground pepper. Add enough of the pasta sauce to just coat the pasta and divide between 4 large serving plates.

When the chicken is ready, top each plate of pasta with a little more sauce and top each serving with a chicken breast. Garnish with the fresh basil and serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min + 1hr cook time
Personal Notes:
Personal Notes:
Regular smoked mozzarella works better in this recipe than fresh smoked mozzarella.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

248W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!