Chicken Parmigiana - Recipe.com

By dorchuk

Don't go to a restaurant for this classic Italian favorite. With just 30 minutes preparation time, this breaded chicken, cheese, tomatoes and herb dish can be on the table in less than an hour.

Ingredients

• 1/3 cup chopped onion
• 1 clove garlic, minced
• 1 tablespoon butter or margarine
• 1 14-1/2-ounce can diced tomatoes, undrained
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• Dash black pepper
• 1/4 cup snipped fresh basil
• 4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds)
• 1/3 cup seasoned fine dry bread crumbs
• 3 tablespoons grated Parmesan cheese
• 1/2 teaspoon dried oregano, crushed
• 1 beaten egg
• 2 tablespoons milk
• 3 tablespoons olive oil or cooking oil
• 1/4 cup shredded mozzarella cheese (1 ounce)
• 1 tablespoon grated Parmesan cheese

Preparation

Step 1

For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.

Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.

In a shallow dish stir together bread crumbs, the 3 tablespoons Parmesan cheese, and oregano. In another bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat. In a 12-inch skillet cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer chicken to a serving platter.

Spoon sauce over chicken. Top with shredded mozzarella and 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts.