Chicken Parmesan Recipe

“For He satisfies the longing soul, and fills the hungry soul with goodness.” Psalm 107:9 (NKJV).

  • 2 Boneless Chicken Breasts
  • 2 Tablespoons Flour
  • Salt & Pepper
  • 1 Egg
  • 1 Teaspoon water
  • 4 Ounces Breadcrumbs*
  • 3 Tablespoons Olive Oil
  • 4 Tablespoons Butter
  • 2 Ounces Parmesan Cheese
  • 4 Slices Mozzarella Cheese
  • 4 Slices Provolone Cheese
  • 3 Cups Tomato Sauce**

Slice breasts to make 4 slices.  Heat frying pan with olive oil on medium-high heat, add 2 tablespoons butter. Dip each chicken slice first into a bowl of flour with salt & pepper, then egg & water mixture, then breadcrumbs, covering with each layer.  Fry in pan about 5 minutes on each side.  Add 2 tablespoons butter in the pan for the second two chicken pieces (my pan only fit two at a time).  Put into baking dish, they will look golden brown and crispy.  Add a mozzarella and provolone slice to each chicken breast, spoon tomato sauce over each one.  Shake parmesan on top to make a layer.  Drizzle olive oil over cheese.  Bake 35 minutes, till cheese is bubble.

*Homemade Breadcrumbs: 2 slices of toast, put into a nutria-bullet.  Pulse 30 seconds.

**Homemade Tomato Sauce: Add 2 tablespoons olive oil to a saucepan with 3 chopped garlic cloves and 1 teaspoon dried oregano.  Sautee on medium heat till garlic is soft.  Add 28 ounce can of Crushed Tomatoes.  Bring to a boil on high heat.  Lower heat and add 2 ounces of a good red wine. Simmer for 20 minutes.

Serve with angel hair pasts and buttered vegetables.

This was inspired from one of our honeymoon dinners!

 

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