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Cucina’s Marinara & Chicken Parmigiana Recipe

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This recipe for Cucina’s Marinara & Chicken Parmigiana, by , is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Grandy
Added: Monday, June 22, 2009


2 Tbs. olive oil
1 medium onion
2 cloves garlic, minced
28 oz. can crushed Italian tomatoes
1 Tbs. dried basil
1 Tbs. dried oregano
1 Tbs. sugar
1 tsp. salt
pinch red pepper flakes

4 6 oz. boneless, skinless chicken breasts
2 eggs, beaten
1 ½ cups seasoned breadcrumbs
¼ cup vegetable oil
1 cup marinara sauce (above)
½ lb. mozzarella, sliced into 8 pieces
¼ cup grated Parmesan cheese
ground black pepper

Make Sauce:

1. Heat oil in medium saucepan. Add onion and sauté til soft. Add garlic and cook on low heat for two minutes, stirring often. Add remaining ingredients. Stir, cover and simmer for 30 minutes.

Make chicken:

1. Pound chicken between two pieces of plastic wrap until flat.
2. Dip each into beaten eggs, then breadcrumbs, coating both sides of chicken.
3. Heat oil in skillet. Brown chicken on both sides, and cook until almost done. Transfer to baking sheet.
4. Top each breast with about ¼ cup sauce, then two slices mozzarella and a sprinkle of Parmesan. Grind pepper on top.
5. Bake in 350 degree oven for 15 minutes or til cheese melts and chicken is cooked through.




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