Chicken Parmagiana

By lschull

Ingredients

• 12 small boneless skinless chicken breasts
• flour
• 2 eggs, beaten
• approx. 2 ½ cups finely rolled cracker crumbs (french onion crackers give it extra flavour)
• 3 cloves garlic, minced
• 1 onion, sliced thin and quartered
• 28 oz. can tomatoes
• 1/3 cup red wine
• 1 bay leaf, crushed
• ½ tsp. chopped oregano
• ½ tsp. salt
• 1 lb. mozza cheese, thinly sliced
• 3 tbsp. parmesan cheese

Details

Servings 12

Preparation

Step 1

Coat chicken in flour, dip in eggs and then coat with cracker crumbs. Brown slowly in frying pan in hot oil until golden on both sides. Remove.

Heat about 2 tbsp. oil in frying pan; add onions and garlic and saute until onion is limp. Stir in tomatoes, wine, bay leaf, oregano and salt. Bring to boil and then simmer for about 10 minutes, stirring occasionally.

Spoon a thin layer of sauce into a 9 x 12 baking dish. Arrange chicken breasts on top. Spoon on remaining sauce. Top with generous layers of mozza cheese. Sprinkle with parmesan chese.

Bake at 400 degrees until heated through – about 30 minutes.