“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!