"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Parmeasn Chicken Recipe

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

Becky Schaben
Added: Tuesday, February 5, 2008


1 stick butter or margarine
4-5 bonelss, skinless chicken breats
1 c. dry, seasoned bread crumbs
1 c. Kraft Grated Parmesan Cheese
1 Jar, sweet garden-style Spaghetti Sauce
2 eggs, beaten
1/2 c. milk
1 c. shreddred mozerrela cheese

Preheat oven to 350 degrees. In a 9"x13" pan, melt the butter or margarine in the oven. Combine the eggs and milk. In a separate dish, combine the bread crumbs and the parmesan cheese.

Dip the chicken breast in the egg/milk mixture and then in the bread crumb/parmesan cheese mixture. Place top side down in the melted butter or margarine.

Bake in the oven for 20 minutes. Flip the chicken breasts oven and continue baking until done. Transfer to another baking dish, if desired. Pour spaghetti sauce over the top and sprinkle with mozzarella cheese. Continue baking until heated through.

Can serve with pasta, lettuce salad and garlic bread.




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