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Chicken Parmigiana Recipe

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This recipe for Chicken Parmigiana is from The Carter-Smith VFW Post #5867 Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Chicken Breasts, split, skinned & de-bonned
2 eggs, lightly beaten
1 tsp. salt
1/8 tsp. pepper
2 cans (8 oz.) tomato sauce
1/4 tsp. basil, crumbled
3/4 c. bread crumbs
1/2 c. vegetable oil
1/8 tsp. garlic powder
1 tbsp. butter
1/2 c. Parmesan cheese, grated
1 pkg. (8 oz) mozzarella cheese, sliced and cut into triangles
Directions:
Directions:
Pound chicken breasts until 1/4" thick and cut into desired pieces.
Combine eggs, salt, pepper.
Dip chicken in egg mixture, then bread crumbs
Heat oil until hot.
Brown chicken on both sides and remove to shallow baking pan.
Remove excess oil from skillet
Stir in tomato sauce, basil and garlic powder into skillet - bring to boil and simmer for 10 minutes or until thickened.
Stir in butter or margarine.
Pour mixture over chicken & sprinkle with Parmesan cheese & cover.

Bake in 350º oven for 30 minutes.
Uncover
Put mozzarella cheese over each piece of chicken and bake an additional 10 minutes uncovered.

Makes 6 servings.

 

 

 

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