"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
This recipe for Italian Herb Chicken Parmesan, by Amy Frank, is from The Taste of Tonawanda,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Preheat oven to 425 degrees. Brush chicken with oil. Coat evenly on both sides with crusting blend. Place on foil - lined shallow baking pan. Discard any other blend. Bake 15 minutes. Remove from oven. Top each chicken breast with 2 tbsp. each of the sauce and cheese. Bake 5 minutes longer or until cheese is melted and chicken is cooked through.
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