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|4 Chicken breasts; boneless and skinless|
|salt and pepper; to taste|
|2 cupsall purpose flour|
|4 Eggs; large|
|2 cupspanko bread crumbs|
|1 cupvegetable oil|
|1 lbfresh mozzarella cheese; thinly sliced|
|1/4 cupParmesan cheese; grated|
|2 tbspOlive oil|
|1 spanish onion; large|
|4 clovesgarlic; smashed|
|2 (28-ounce) cansplum tomatoes; pureed in blender|
|1 (16 ounce) cancrushed tomatoes|
|1 small canTomato paste|
|1 Bay leaf|
|1 small bunchItalian parsley|
|1 cubano chile pepper; chopped|
|1 bunchFresh basil|
Chicken Parmigiana Preparation
Preheat oven to 400 degrees F. Season chicken with salt and pepper. Dredge each breast in flour, dip in egg and dredge with bread crumbs. Divide oil between 2 large saute pans and heat until smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides. Transfer to baking sheet and top each breast with some tomato sauce, a few slices of mozzarella and tablespoon of parmesan. Bake in oven about 5 to 7 minutes until chicken is cooked through and cheese is melted. Remove and garnish with basil or parsley leaves.
Heat olive oil in medium sauce pan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, cubano pepper and bring to boil. Season to taste with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.
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Chicken Parmigiana Reviews
A bit of work but worth it!!!
1 years, 5 months, 2 weeks, 1 days, 16 hours, 19 minutes ago
1 years, 6 months, 2 weeks, 2 days, 1 hours, 24 minutes ago
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