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Ingredients
- 1 1/2 boneless, skinless chicken breast halves
- 1 C flour
- 4 eggs, beaten
- 2 C breadcrumbs
- 1/2 C canola oil
- 1/2 t salt
- Addiyional basil & parmigiana
- 1/4 t pepper
- 3 C Marinara, heated
- 6 T parmigiano-reggiano cheese
- 1 # mozzarella, diced (3 C)
- 6 T Italian parsley
- 6 T basil
Details
Preparation time 60mins
Cooking time 90mins
Preparation
Step 1
Preheat oven to 375. Place each chicken piece between wax paper. With flat side of meat mallet, pound each piece to 1/4" thickness. Place flour, eggs, & breadcrumbs in 3 separate shallow dishes. Lightly coat each chicken piece w/ flour, dip into egg. Then coat w/ breadcrumbs. In large heavy pot heat oil over med-high heat. Add chicken in batches: cook, turning once, until browned & cooked thru, about 2 min per side. Drain on paper towels; cool slightly. Sprinkle w/ 1/4 t salt and 1/8 t pepper; cut into 1" strips. Spread 3/4 C marinara over bottom of 13X9 baking dish. Top w/ 1/3 of the chicken; sprinkle w/ 2 T parmigiana cheese, 1 C mozzarella, 3/4 C marinara, 3 T parsley, 3 T basil, salt & pepper. Repeat layering, omitting herbs from the top layer. Bake till cheese is broned at edges - 20 mins. Sprinkle w/ basil & parmigiano, if desired.
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