"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

No Fry Chicken Parmesan Recipe

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This recipe for No Fry Chicken Parmesan, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jay Kleinman
Added: Sunday, November 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 - 6 boneless, skinless chicken breasts
1 carton of Egg Beaters
1 package Panko bread crumbs
1 large can San Marzano peeled tomatoes (avail Central Market)
1 - 6oz can Italian Herb tomato paste
2 - 16oz cans Tomato sauce
1 - tbsp garlic powder
2 - tbsp dried minced onion
2 - tbsp dried oregano
2 - tbsp dried basil
1 package Kraft "Italian cheese blend" (Best is the fresh Quatro Famaggio shredded blend at Central Market)
1/2 cup Parmesan cheese
Angel hair pasta

Directions:
Directions:
Chop the San Marzano tomatoes (keep the sauce from the can)
Place the tomatoes, their sauce, tomato paste, tomatoes sauce, garlic powder, onion powder, oregano and basil in a pot, mix and simmer on low for 30 min (stir occasionally)
Lightly season chicken breasts with season salt
Pour Egg Beaters in a shallow, medium sized bowl
Mix Panko bread crumbs with Parmesan cheese and pour in a separate, shallow medium sized bowl
Dunk the chicken breast in the egg beaters, then roll well in the Panko bread crumbs. Place in a 13x9 greased Pyrex pan.
Bake chicken, uncovered 400 degrees for 30 min.
When chicken is done, remove from oven and spoon 3 - 4 tbsp of tomato sauce on each piece. Cover with shredded cheese blend and bake in 400 degree over for 15 min.
Boil Angel hair according to directions and drain.
Spoon a light serving of tomato sauce on pasta to serve on plate with chicken

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
call me on my cell with questions: 214-704-3222

 

 

 

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