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Chicken Parmigiana
April 21, 2023 Teresa Davis
Chicken Parmigiana
| Chicken breasts | 4-5 pounded thin | |
| flour | 1/2 cup | |
| eggs | 2 large beaten | |
| salt | 1/4 tsp | |
| pepper | fresh ground | |
| parmesan cheese | 1/2 cup | |
| dry bread crumbs - seasoned | 1 1/2 cups | |
| provolone cheese | 10 slices | |
| parmigiana cheese | 1/4 cup | |
| spaghetti | optional |
Marinara Sauce
| olive oil | 2 tb | |
| garlic cloves | 3 minced | |
| fresh parsley | 1/4 cup minced | |
| black pepper | fresh ground | |
| sugar | 1tsp | |
| oregano | 1tsp | |
| basil | 1 tsp | |
| salt | 1 tsp | |
| Hunt's tomato sauce | 3 15oz cans |
Directions
- Put chicken breast in qt. size plastic bag with 2 tbs. of water. Use meat hammer and pound thin – then cut into smaller pieces.
- Dip chicken in flour, then egg which has salt and pepper.
- Mix bread crumbs with 1/2 cups parm cheese and coat well.
- Cook chicken until browned
- Use Shallow pan, – put 1 cup of sauce in bottom of pan, arrange chicken breast in pan, top with sauce, then provolone cheese on top to cover all surface. Finish with remaining sauce, top with remaining 1/4 cup parm cheese.
- Bake @ 350* for 30minutes
- Serve over spaghetti
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