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Chicken Parmigiano Recipe

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This recipe for Chicken Parmigiano is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 chicken breast filets sliced and flattened evenly (ask the butcher to slice up a package of chicken)

3 eggs beaten

Italian seasoned bread crumbs

self rising white flour

8 slices mozzarella cheese

5 T olive oil

1 26.5 oz container of Parmalat Pomi ( or 8 fresh tomatoes quartered )

1 sweet onion

i carrot

1 clove of garlic

1 3 inch piece of celery

fresh Italian basil

1/2 cup grated Parmigiano Reggiano

salt and pepper

1/2 cup of water
Directions:
Directions:
In a mixer add entire container of Pomi or the whole tomatoes, onion carrot, garlic salt pepper and celery and mix for 3 minutes until smooth

Add 2 T oil, some seasonings and fresh basil(4-5 large leaves). Cook on medium heat for 5 minutes and set a side.

Make sure the chicken filets are flattened evenly, other wise beat them. season with salt and pepper, dredge in flour, then beaten eggs and then bread crumbs

In a skillet, heat 3T olive oil to med high and fry fillets until golden brown. Do not over crowd them cook in batches and set aside on two layers of paper towels.

In a large pan add some sauce and one layer of filets. Cover the filets with more sauce and add parmigiano and layer mozzarella. Add 1/2 cup of water around edges

Bake for 15 minutes at 375 degrees or until cheese is crunchy light brown
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Il secondo, or "second course," for torttellini with peas and mushrooms

 

 

 

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