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Chicken Parmesan with Fresh Tomato Sauce Recipe

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This recipe for Chicken Parmesan with Fresh Tomato Sauce is from The Sneed Family 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:  
Cutlets:
3/4 c seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 egg, beaten
4 skinless boneless chicken breasts, pounded to 1/4 inch thickness
2 T olive oil
tomato sauce(recipe included)
1/4 pound mozzarella cheese, thinly sliced

Tomato Sauce:
2 T olive oil
1 medium size onion, chopped
1 garlic clove, crushed
2 cups chopped fresh peeled tomatoes
1 can (28ounce) Italian peeled tomatoes,drained and chopped
2 T tomato paste
1 bay leaf
1/2 tsp sugar
1/4 tsp dried oregano

Directions:
Directions:
1. Combine breadcrumbs and Parmesan cheese in a shallow dish. Place egg in another shallow dish. Dip chicken first in egg, then dredge in breadcrumb mixture to coat.
2. Preheat oven to 350º. In a large frying pan, heat oil over medium heat. Add coated chicken breasts. Cook, turning once, about 5 minutes a side, until lightly brown.
3. Arrange chicken cutlets in a single layer on an ovenproof serving platter or baking dish. Pour tomato sauce over chicken. Top with mozzarella cheese. Bake 15 minutes, until cheese is melted and bubbly.

Tomato Sauce:
In a medium-size sauce pan, heat oil over medium heat. Add onion and garlic. Cook until onion is soft, about 3 minutes. Add tomatoes, tomato paste, bayleaf, sugar, and oregano. Simmer until sauce reduces by half.

 

 

 

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