"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Parmigiana Recipe

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This recipe for Chicken Parmigiana, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

greg lull
Added: Friday, January 9, 2009


Preheat oven to 375
1 lb. boneless, skinless chicken breast
3 c. Italian seasoned bread crumbs
1 c. all-purpose flour
1 c. Egg Beaters (or egg whites)
1 28 oz. can of Pastene ground peeled tomatoes
1 26 oz. can of your favorite spaghetti sauce
2 T. olive oil
1 c. shredded mozzarella cheese
1 lb. spaghetti cooked, drained

Trim and fillet chicken breasts or pound to 1/4" thinness
Arrange crumbs, flour and egg whites in three shallow dishes
Cover chicken breast with flour, then egg white, then crumbs
Fry breasts in hot oil (olive or canola) until crisp and brown on both sides; remove to baking dish
Combine tomatoes, spaghetti sauce and olive oil; pour over breasts and top with cheese.
Bake at 375 for about 20 minutes. Serve over Angel Hair or Spaghetti
Serves 4

Personal Notes:
Personal Notes:
If you use thicker portions of chicken, you should bake them for fifteen minutes before placing them in baking dish to insure they are cooked through




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