Chicken Parmigana

By lorab

Ingredients

• 6 pounds of boneless skinless chicken
• 1 cup flour
• 4 eggs, lightly beaten
• 2 cups bread crumbs
• 12 slices mozzarella cheese
• Sauce
• 1 can of tomatoe paste
• 2 cups hot water
• 2 tbsp. parsley
• 2 tbsp. minced onion
• 1 tbsp. minced garlic
• 1 tbsp. sugar
• 2 tsp salt
• 1/2 tsp basil
• 1/2 tsp oregano
• 1 /s tsp thyme
• 1 28 ounce can of tomatoe sauce
• 1 can diced tomatoe

Preparation

Step 1

1. Measure flour into one bowl, eggs in another, and breadcrumbs in a third
2. Slightly flatten chicken. Take one piece of chicken, coat with flour, then egg then breadcrumbs. Repeat with all chicken. Place on baking sheet and freeze for one hour.
3. Mix tomatoe paste and hot water until smooth. Stir in spices. Add tomatoe sauce and diced tomatoe. Mix well. Split into 3 bags.
4. Divide chicken into 1 gallon bags. Place 4 slices of cheese wrapped in bag. Add one bag of sauce. Freeze
5. Completely thaw. Place chicken in greased baking dish. Bake uncovered at 375 for 20 minutes. Pour red sauce over chicken and bake for 10 minutes or longer until cooked. Place a slice of cheese on each piece of chicken and cook until melted