| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Italian | Chicken, Italian | 1 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 6 | lg | Skinless boneless chicken breasts |
| 2 | Eggs | |
| 1/2 | c | Milk |
| 2 | Cloves garlic; minced | |
| 1 1/2 | c | Seasoned bread crumbs |
| 1/2 | c | Freshly grated parmesan cheese |
| 2 | tb | Flour |
| 1 | ts | Italian seasoning; dried |
| 1 | tb | Dried parsley |
| 1 | ts | Garlic powder |
| 1/2 | ts | Onion salt |
| 1/2 | ts | Dried basil |
| 1/2 | ts | Crushed oregano |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 3 | c | Spaghetti sauce |
| 1 | lb | Shredded mozzarella cheese |
| Crushed oregano | ||
| Fresh parsley sprigs |
INSTRUCTIONS
Preheat oven to 350 . Pour the olive oil into a large rectangular baking pan. Place in the oven for 3 minutes. Tip pan to cover entire bottom surface with oil. Set aside. Pound chicken breasts to 1/4" thickness with a meat mallet. In a small bowl, whisk together eggs, milk and minced garlic. In another medium-sized bowl, mix together bread crumbs, parmesan cheese, flour and spices. Dip chicken breast in egg mixture and then into the crumb mixture, dusting entire piece of chicken. Then quickly dip again in the egg mixture and coat again with crumb mixture. Repeat with all the chicken pieces. Place breaded chicken pieces in the baking pan. Bake 30 minutes, turning after 15 minutes. Chicken coating should be nicely browned on each side. Pour about 1/4 c. of spaghetti sauce onto each chicken breast. Top with about 1/4 c. of shredded Mozzarella cheese. Sprinkle lightly with oregano. Bake again for about 5-8 minutes, or until the cheese is completely melted and bubbly. Garnish with fresh parsley sprigs. Formatted and Busted by RecipeLu <recipelu@recipelu.com> Posted to recipelu-digest Volume 01 Number 209 by RecipeLu <recipelu@geocities.com> on Nov 07, 1997
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