"The belly rules the mind."--Spanish Proverb

Chicken Parmigiana Recipe

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

John Jurkanin


1 small onion, chopped
4 garlic cloves, minced
1 TB olive oil
15 oz. tomato sauce
14 1/2 oz. stewed tomatoes, cut up
1 tsp. dried basil
1 tsp. thyme
1 tsp.oregano
1/4 tsp. pepper
1/4 cup milk
1/2 cup flour
1 egg, slightly beaten
1/4 cup seasoned bread crumbs
1/4 cup grated parmesan
1 tsp. garlic & herb seasoning
2 boneless,skinless chicken breast halves
2 TB butter
1/2 cup shredded mozzarella
hot cooked spaghetti

In a saucepan, saute onions and garlic in oil until tender. Add the tomato sauce, stewed tomatoes, herbs and pepper. Bring to boil, then decrease heat, cover and simmer for 20 min. Meanwhile, place the milk, flour and egg in shallow bowls. In another bowl, combine bread crumbs, parmesan and herb seasoning. Dip chicken in milk, roll in flour, dip in egg then coat with crumbs. In a skillet, brown chicken in butter until brown. In baking dish coated with non-stick spray, place chicken breasts. Spoon tomato sauce mixture over chicken Sprinkle with mozzarella. Bake in 350 oven until cheese melts.




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