| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Italian | Italian1 | 4 | servings |
INGREDIENTS
| 4 | Boneless skinless chicken breast halves | |
| 1/4 | c | Flour |
| 1 | Egg | |
| 3/4 | c | Bread crumbs |
| 1 | ts | Salt |
| 1/2 | ts | Onion powder |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Paprika |
| 1/2 | c | Chopped onions |
| 2 | Cloves garlic minced | |
| 16 | oz | Tomato sauce; (canned ok) |
| 1/2 | ts | Oregano |
| 1/2 | ts | Basil |
| 1/4 | c | Olive oil |
| 1/2 | c | Parmesan cheese |
| 4 | oz | Mozzarella cheese; shredded |
INSTRUCTIONS
Flatten each breast into an oval shape. Get out three bowls. Put flour in the first. Lightly beat the eggs in the second. In the third, combine the bread crumbs with the salt, onion powder, garlic powder and paprika. Dip each breast into the flour, then the eggs, and finally into the bread crumb mixture. Place on a cookie sheet and refrigerate to set coating--at least 30 minutes. Make the sauce by lightly sauteing the chopped onion and garlic and then adding the tomato sauce, oregano, and basil. Simmer 20 minutes. Heat the olive oil in a skillet and sauté.the breasts until golden brown. Arrange them in a shallow baking dish. Pour the sauce over the breasts, top with parmesan cheese and bake at 350 for 30 minutes. Remove pan from oven and sprinkle mozzarella on breasts. Return to the oven for another 10 minutes. Per serving: 554 Calories (kcal); 27g Total Fat; (44% calories from fat); 44g Protein; 32g Carbohydrate; 148mg Cholesterol; 1789mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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