Chicken Parmesan

By michelle1026

Ingredients

• Sauce:
• 4 chicken breasts
• 1/2 cup Italian bread crumbs
• 1/4 cup Parmesan cheese
• 2 eggs
• 1/4 cup canola oil (for frying)
• 4-6 slices thin-cut mozzarella
• 2 TBS olive oil
• 1/2 cup (3 oz) yellow onion (diced)
• 1/2 cup (3 oz) green bell pepper (diced)
• 1 tsp minced garlic
• 28 oz can crushed tomatoes
• 1/4 cup red wine
• 1 TBS dried parsley
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp black pepper

Details

Servings 8

Preparation

Step 1

In saucepan, heat olive oil. Saute onion, bell pepper, and garlic until soft. Stir in crushed tomatoes. Use red wine to rinse the can, then pour into saucepan. Stir in parsley, basil, oregano, sugar, salt, and black pepper. Simmer on low until ready to use.

Cut each chicken breast in half. Flatten each slice to 1/4-inch thickness. In one pie pan, combine bread crumbs and Parmesan. Beat eggs in a small bowl.

Dip each chicken breast in the egg, then coat with bread crumb mixture.

Heat canola oil in a large saute pan. Cook chicken in batches, 3-5 minutes on each side, or until golden brown.

Preheat oven to 375 degrees. Spoon a bit of sauce into a 9x13 baking dish (enough to cover the bottom). Place fried chicken breasts in dish. Cover each slice with sauce. Top with a slice of mozzarella.

Bake 30 minutes. Serve with angel hair pasta.