Directions: |
Directions:If chicken breasts are large, cut in half lengthwise. Smaller breasts can be left whole, but pounded to about 1/2" thickness. Dredge chicken in seasoned flour, shaking off excess, then in egg wash, then liberally coat with bread crumbs. Set aside 10 minutes prior to frying. In large heavy skillet, add 1/3 c olive oil and brown chicken on both sides for about 3 minutes each side. Drain chicken on paper towels and set aside. For sauce: brown onions and garlic in pan making sure you remove any burnt remnants of chicken coating or you may add fresh olive oil if you prefer. When onions and garlic are brown at edges, stir in tomato paste and let singe slightly and begin to brown. Add tomatoes, spaghetti sauce (1 can) and 1 T ground dry basil and blend thoroughly. Let simmer about 5 minutes on low heat. In greased baking dish, layer some sauce into the bottom, then add chicken breasts, then more sauce, and top with shredded mozzarella cheese. If you like, sprinkle with grated Parmesan cheese. Cover and bake at 375 for twenty minutes, uncovering for last 5 minutes. Serve with spaghetti, angel hair, or penne. To make sure you have enough sauce, add the other can of spaghetti sauce to what remains of original marinara mixture. Hint: If you still have sauce left, use it the next day to make the best Eggplant Parmesan you ever tasted! |
Personal
Notes: |
Personal
Notes: This dish is a sure fire hit every time. I grew up hating the taste of chicken in red gravy...maybe because Grandpa often chased the chickens around the yard on Spain Street and wrung their necks in clear view of everyone. Hence, you can't judge by my reaction! That being said, our girls fight over the last piece and it is their number one requested dish for Paw Paw to cook. So if you love Chicken Parmesan, try this method!
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