"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

No Fry Chicken Parmesan Recipe

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This recipe for No Fry Chicken Parmesan, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jay Kleinman
Added: Sunday, November 9, 2008


4 - 6 boneless, skinless chicken breasts
1 carton of Egg Beaters
1 package Panko bread crumbs
1 large can San Marzano peeled tomatoes (avail Central Market)
1 - 6oz can Italian Herb tomato paste
2 - 16oz cans Tomato sauce
1 - tbsp garlic powder
2 - tbsp dried minced onion
2 - tbsp dried oregano
2 - tbsp dried basil
1 package Kraft "Italian cheese blend" (Best is the fresh Quatro Famaggio shredded blend at Central Market)
1/2 cup Parmesan cheese
Angel hair pasta

Chop the San Marzano tomatoes (keep the sauce from the can)
Place the tomatoes, their sauce, tomato paste, tomatoes sauce, garlic powder, onion powder, oregano and basil in a pot, mix and simmer on low for 30 min (stir occasionally)
Lightly season chicken breasts with season salt
Pour Egg Beaters in a shallow, medium sized bowl
Mix Panko bread crumbs with Parmesan cheese and pour in a separate, shallow medium sized bowl
Dunk the chicken breast in the egg beaters, then roll well in the Panko bread crumbs. Place in a 13x9 greased Pyrex pan.
Bake chicken, uncovered 400 degrees for 30 min.
When chicken is done, remove from oven and spoon 3 - 4 tbsp of tomato sauce on each piece. Cover with shredded cheese blend and bake in 400 degree over for 15 min.
Boil Angel hair according to directions and drain.
Spoon a light serving of tomato sauce on pasta to serve on plate with chicken

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
call me on my cell with questions: 214-704-3222




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