Sounds fancy doesn't it. :) I made this dish yesterday for Sunday dinner for Steve and my mom (the rest of the family was at the Christmas concert in Salt Lake). Yesterday we ate it with baked potatoes and green beans. I reheated it tonight over spaghetti, and it was delicious. I was going to take a picture tonight, but reheated food never looks great so I decided not to. I promise it looks like chicken parm.
This recipe is adapted from the Better Homes and Gardens Cookbook. The original recipe does not include basil in the breading and includes lengthy instructions on how to make homemade sauce.
Ingredients:
4 skinless boneless chicken breast halves
1/3 cup fine bread crumbs (seasoned breadcrumbs would certainly work. I just use Western Family Breadcrumbs. They were $0.99 for a canister of them.)
4 T grated Parmesan Cheese
1/4 tsp. dried oregano
1/4 tsp. dried basil
1 egg, beaten
2 T milk
3 T olive oil (or enough to cook the chicken in)
1/4 cup shredded mozzarella cheese (or enough to cover the tomato sauce)
tomato sauce (enough to put some on each breast)
Procedure:
1. Place each chicken breast half between two pieces of plastic wrap and pound until about 1/4 inch thick.
2. Stir together bread crumbs, parmesan cheese, oregano and basil on a plate.
3. Stir together egg and milk on another plate.
4. Heat oil in a large skillet.
5. Dip the chicken in the egg mixture and then in the bread crumb mixture and place in hot skillet.
6. Brown both sides.
7. Place the chicken in a baking pan and top with tomato sauce and mozzarella cheese. Cook until the cheese is melted (and the chicken is done, it is practically cooked when you put it in the pan)
The recipe says to just cook it in the skillet and then top with sauce and cheese. I guess that would work too, I just don't think it is hot enough to melt the cheese especially in a cool house. Let me know how it works if you choose to believe the original recipe. I'm sure it would be fine.
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