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This recipe for CHICKEN OR EGG PLANT PARMESAN, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, February 26, 2009


Simple and Fast or Fresh Gourmet, It all depends on you, your ingredients, pocket book, and the time you want to spend in the kitchen.Substitute Egg Plant cut length wise for chicken for a hearty vegetarian dish, prepared the same.
Basic Tomato Sauce in sauce section, or your favorite 1 quart jarred Marinara sauce.
6-8 boneless, skinless, chicken breast halves
3 cups fresh bread crumbs, from crust less French bread ground in processor or store bought .
2 large eggs
1 cup flour
6 tablespoons + Olive oil, divided
3 cups coarsely grated, fresh water packed mozzarella, divided
1 cups fresh grated good quality Parmesan Cheese
1 cups fresh grated Pecorino Romano Cheese
6 + TBL sliced fresh Basil plus whole leaves for garnish.

The cheese may not be available or in your budget, so you can use common Mozzarella, and 2 cups grated Parmesan, preferably fresh.
Heat oven to 350
Spread about 1 cup sauce on bottom of 15X9x2 inch pan sprayed with non stick coating. Pound chicken breast, to even inch thickness. Sprinkle both sides of chicken with sea salt and pepper. Spread bread crumbs on plate. Whisk eggs to blend in shallow pie pan, spread flour on another plate. Coat both sides of chicken with flour, then egg, then crumbs. On Med high, heat 2 TBL oil in large non stick skillet. Brown chicken in batches about 2 minutes per side, add more oil as needed. Place in pan with sauce, if they are too crowded you can over lap them a little. Spoon over the remaining sauce. Sprinkle with Mozzarella, and Parmesan and Romano Cheese. Bake in oven until cheese melts and chicken is cooked through about 20 minutes. Sprinkle with fresh Basil. I like to serve mine over fettuccine noodles.




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