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"Hunger is the best sauce in the world."--Cervantes

Chicken Parmigiana Recipe

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This recipe for Chicken Parmigiana is from The Kloss 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:  
Sauce:
3 medium onions, chopped
3 cloves garlic, crushed
1 28 oz. can whole tomatoes
1/3 cup red wine
1 bay leaf, crushed
1/2 tsp. oregano

Chicken:
6 chicken breasts, split, boned skinned
flour
salt, pepper
3 eggs beaten
23/4 cup Ritz crackers, crushed
oil
1 pound Mozzarella cheese
1/2 cup Parmesan cheese grated
Directions:
Directions:
Sauce:
Lightly brown onions and garlic in small amount of oil.
Add whole can of slightly mashed tomatoes, wine, bay leaf, and oregano. Salt to taste. Being to a boil, stirring: then simmer 20 minutes.

Chicken:
Flatten chicken between wax paper.
Sprinkle with salt and pepper. Dip in flour, then egg. Coat with cracker crumbs and brown slowly in hot oil.
Pour half the sauce in a 9x 13 baking dish. Lay chicken on top. cover with Mozzarella cheese. Add remainder of sauce. Top with grated Parmesan cheese.
Bake in a preheated 350 degree oven for 20 minutes, covered, and an additional 20 uncovered.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Early day preparation. Must refrigerate. freezes well.
Wine suggestion: A Red wine from the Piedmont region of Italy will enhance the rich flavors of this dish.

 

 

 

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