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Chicken Parmigiana Recipe

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

Jeannie (Mills) Sieferman
Added: Friday, April 1, 2005


6 chicken breast
2 eggs
¼ tsp salt
1/8 tsp pepper
½ c dry bread crumbs
1 c parmesan cheese
1/3 c vegetable oil
2 cloves garlic minced
1 28 oz can tomato sauce
½ tsp Italian seasoning
1 tbsp butter
8 oz mozzarella cheese
slice 1/3 inch thick
½ tbsp olive oil

Preheat oven to 325 degrees. Pound boneless, skinless chicken breasts to 1/4-inch thickness, combine the eggs, salt and pepper. Mix the breadcrumbs (1/4 c regular 1/4 c seasoned) with 1/2 c parmesan cheese. Dip the chicken into the eggs and then into the breadcrumbs. Heat the oil in a heavy skillet. Quickly brown the chicken on both sides until golden, in a separate saucepan heat 1/2 tbsp olive oil. Sauté garlic briefly, stir in tomato sauce, Italian seasoning, salt and pepper to taste. Bring to a boil, reduce heat, and simmer for 10 minutes, stir in butter, and spoon sauce into bottom of a shallow baking dish. Place chicken into pan and top with the remaining sauce sprinkle remaining parmesan cheese over the top of the chicken breasts. Cover with foil and bake for 30 minutes. Uncover and arrange the mozzarella slices over the chicken. Return to the oven and continue baking until the cheese melts and bubbles.

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