"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Parmigiana Recipe

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This recipe for Chicken Parmigiana, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, May 31, 2006


2T. chopped garlic
3T. olive oil
1-28oz. can Red Pack Whole Peeled Tomatoes in Thick Puree (blended in blender)
1/2c. chopped onion
1/8c. fresh chopped basil
1/4 tsp. salt
1/4 tsp. black pepper
1/4c. water
2 eggs
2T. fresh chopped parsley
1c. Italian bread crumbs
1/3c. grated Pecorino Romano cheese
5 thin-sliced chicken breasts (skin removed)
olive oil
1/2 lb. mozzarella cheese, shredded
salt and pepper, to taste

Prepare marinara sauce: saute onions in olive oil in large pot for a few minutes. Add garlic and saute another minute. Add tomatoes, and water and bring sauce to a boil, then turn heat low. Add basil, salt, pepper and water, stir, cover and let simmer for 1 hour, stirring often.
To prepare chicken beat eggs, add chopped parsley and stir to mix. Mix bread crumbs and Pecorino Romano cheese. Working with 1 chicken breast at a time, dip in beaten eggs, then coat well with breadcrumb mixture.
Saute in preheated olive oil on both sides until golden brown.
Pour marinara sauce on bottom of baking dish.. Place chicken in baking dish and spoon marinara sauce on top and then grated mozzarella cheese and grated Pecorino Romano cheese.
Bake covered with foil at 350 F for 1 hour.
Chicken is done when it breaks easily with fork.




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