CHICKEN PARMIGIANA

One of the most easily made Italian entree is Chicken breasts, flattened, breaded and cooked until golden brown all over.
Finish in the oven on a bed of marinara sauce and topped with mozzarella cheese.
Side dish of pasta, a salad and garlic bread makes an excellent accompaniment. Serves 4


4 Boneless breast boned, halved 4
Salt & freshly ground Pepper to taste
 
1 Large or Jumbo Egg 1
2 tbsp Water 30 mL
 
1 cup or more Seasoned bread crumbs 250 mL or more
1/2 cup Parmesan cheese 125 mL
 
1 tbsp Vegetable or corn oil 15 mL
1/2 tbsp Butter 7 mL
 
2 cup Meatless pasta sauce 500 mL
 
Fresh basil and fresh oregano
Granulated garlic
 
1 cup Grated or shredded Mozzarella cheese 250 mL
 
Spaghetti or other favorite pasta
Cover the bottom of a 8x14-inch baking pan with 1 cup of sauce. Sprinkle over the top snipped fresh basil and oregano and about 1/2 tsp of granulated garlic. Set aside.
Trim off thin cartilage, place the chicken one at a time between 2 pieces of plastic wrap and pound lightly on both sides with a mallet until about 1/4 inch thick. Season with salt and freshly ground pepper.
Beat the egg with water in a flat dish. In another flat dish mix together bread crumbs and parmesan cheese. Dip the breasts in egg, then in bread crumb mixture and coat on all sides.
Heat the oil and butter in large skillet over medium high heat. Cook chicken in batches until golden brown about 3 - 4 min. on each side. Set aside on a plate.
When all the chicken is cooked, place on top of the sauce. Add the remaining sauce around the edges of the chicken and sprinkle with Mozzarella cheese. Bake in 400-degree oven until cooked through and cheese is melted, about 15 minutes.
Meanwhile, bring a pot of salted water to a boil and cook pasta until al dente.
Serve chicken alongside pasta, topped with remaining tomato sauce.

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