Tuesday, June 27, 2006

Crispy Chicken Parmigiana

Submitted by my cousin, in California.


2 Lg Eggs

1 tsp Salt

1/8 tsp Black Pepper

6 Boneless, skinless chicken breast halves (about 5 oz each)

1 cup Crushed Crackers ( or even wheat thins )

1/2 cups Vegetable Oil

1 (15 oz) can tomato sauce

1/4 tsp dried basil

1/8 tsp Garlic Powder

1 tbsp Butter

1/2 cup Grated Parmesan Cheese

6 Slices Mozzarella Cheese

1.Spray a 13 x 9-inch baking dish with non-stick cooking spray.

2.Whisk eggs, salt and pepper until blended. Dip chicken in egg mixture and coat with cracker crumbs.

3.Heat oil in a large skillet over medium-high heat until hot. Add chicken. Cook chicken until brown on both sides, about 3 minutes per side; drain. Arrange in single layer in prepared baking dish.

4.Preheat oven to 350°F. Wipe skillet with paper towels. Combine tomato sauce, basil and garlic powder in skillet and mix well. Bring to a boil, stirring occasionally;reduce heat.

5.Simmer, stirring occasionally, until mixture is thickend, about 6 minutes. Stir in butter. Pour over the chicken. Sprinkle with the parmesan.

6.Bake, covered for 30 minutes; remove the cover. Top each chicken breast with mozzarella. Bake for ten minutes longer.

I think you'll enjoy this meal a lot, it takes about 20 minutes to prepare, and 40 to bake!


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