"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Parmigiana Recipe

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

Contributor:  
Contributor:  
Sharon Foreman
Added: Sunday, September 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 T. butter
1/2 c. bread crumbs, plain or Italian
1/4 c. parmesan cheese
1/2 t. salt
dash pepper
1 lb. boneless skinless chicken breasts
1 egg, slightly beaten
1 (8 oz.) can tomato sauce
1/2 t. oregano
1/2 t. sugar
dash onion salt
4 oz. thinly sliced mozzarella cheese

Directions:
Directions:
Preheat oven to 400. Place butter in shallow baking dish and place in oven while preheating to melt butter. Watch so butter doesn't burn. Pound chicken breasts to thin, uniform size with rolling pin. Combine bread crumbs, parmesan cheese, salt and pepper. Dip chicken in egg, then in crumb mixture. Place chicken in baking dish. Bake for 20 minutes. Turn meat and bake for 15-20 minutes more.

Meanwhile, combine tomato sauce and remaining seasonings. Top chicken breasts with slice of mozzarella, then pour tomato sauce mixture over all and bake 5 minutes more to melt cheese. Serve with pasta.

Number Of Servings:
Number Of Servings:
4

 

 

 

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