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Chicken Parmesan Recipe

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This recipe for Chicken Parmesan, by , is from The Mackedon 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!

Amy O'Flaherty


Chicken breasts--pounded to 1/2 inch
Fresh Mozzarella
Parmesan Cheese
Bay Leaves
Basil (eyeball)
Garlic (3-4 cloves)
Onions (1 large should work)
2 Large Cans Diced Italian Style Tomatoes, plus 1 or 2 small cans
2 Cans Tomato Paste
Chicken Broth
White Wine (eyeball it)
Bread Crumbs (I use Progress Italian)
Olive Oil

For the sauce:
Saute garlic, onions, bay leaves until soft Add a little white wine and let cook for several minutes. Add canned tomatoes and tomato paste and allow to simmer. Add 1/2 to 1 full can of chicken broth and fresh basil. Let cook for 3-4 hours on low heat.

To assemble:
Dip raw chicken breasts in flour, then egg, then bread crumbs (put parmesan cheese in bread crumbs before dipping)
Fry chicken in olive oil for about 3-4 minutes each side. Layer chicken, then sauce, then cheese in dish
Bake 30-40 minutes at 375; broil at end for 2 minutes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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