INGREDIENTS

INSTRUCTIONS

Using a meat tenderizer or a heavy skillet, pound the chicken breasts
between two sheets of plastic wrap until flat, about a 1/4-inch
thickness. Place the milk, flour, eggs, and bread crumbs in separate
shallow baking dishes. Season the eggs with a pinch of salt. Dip each
breast in the following order; milk, flour (shake off excess), eggs,
and bread crumbs (press down firmly while coating with bread crumbs).
In a large skillet, melt the butter with the olive oil over
medium-high heat until sizzling. Arrange the chicken breasts in the
pan without crowding, cooking in batches if necessary. Reduce the
heat, and cook the chicken until golden brown and the juices run
clear when poked with a sharp fork, 3 to 5 minutes per side. Remove
to a baking sheet lined with paper towels; pat off excess oil.
Place 1/2 cup of the warm tomato sauce in the bottom of a 9- by 13- by
2-inch baking dish. Add 3 of the cooked breasts to the baking dish;
cover with 1/2 cup of the warm tomato sauce and half the sliced
mozzarella. Repeat with the remaining chicken breasts and sauce, and
top with mozzarella. Transfer to broiler and broil until the cheese
is melted and golden brown, about 5 minutes. Remove and serve
immediately.
Serves 6 to 8.
Cuisine: "Italian" Source: "Martha Stewart Living -
<www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 776 Calories (kcal); 35g Total Fat; (41% calories from
fat); 44g Protein; 68g Carbohydrate; 287mg Cholesterol; 194mg Sodium
Food Exchanges: 4 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 6 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Mark Strausman, Owner and chef; Campagna, 24
Eas
Converted by MM_Buster v2.0n.

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