Chicken Parmigiana - Great Dish!!

Ingredients

• 1 egg
• 2 Tbl water
• 2⁄3 cup unseasoned dry bread crumbs
• 1⁄3 cup grated Parmesan cheese
• 8 boneless skinless chicken breasts (about 2 lb)
• 1/4 cup extra virgin olive oil
• 2 cups tomato pasta sauce
• 2 cups shredded mozzarella cheese (8 oz)

Directions

Step 1: Heat oven to 350°F. In small bowl, beat egg and water. In shallow dish, mix bread crumbs and Parmesan cheese. Dip chicken into egg mixture, then coat with bread crumb mixture.

Step 2: In 12-inch skillet, heat oil over medium heat. Cook half of the chicken in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining chicken, adding 1 or 2 tablespoons oil if necessary.

Step 3: In ungreased 11x7-inch (2-quart) glass baking dish, place half of the chicken, overlapping slices slightly. Spoon 1 cup of the tomato sauce over chicken. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining chicken, sauce and cheese.

Step 4: Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

Yield: 6 servings

Cooks Note: Place each chicken breast between sheets of plastic wrap or waxed paper. Pound with flat side of meat mallet until 1/4 inch thick. In Step 3, cook chicken until no longer pink in center.

Recipe from Betty Crocker Cookbook, 7th edition


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