Chicken Parmigiana
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups Basmati Rice (cooked)4 Chicken Breasts (thawed)250 g Mozzarella Cheese4 Slices of Whole Wheat Bread1 Large Egg0.5 cups 1% Milk2 tbsp Black Pepper2 tbsp Basil1 tsp Oregeno1 tbsp Onion Powder1 tsp Garlic Powder1 tbsp Sugar2 tbsp Butter1 can Diced Tomatoes1 can Tomato Paste
Using a large casserole dish:
Tomato Sauce:
1 can of Tomatoes
1 can Tomato Paste
1 tbsp Sugar
2 tbsp Basil
1 tsp Oregeno
1 tbsp Onion Powder
1 tsp Garlic Powder
1 tbsp Black Pepper
Chicken:
Grate the 4 slices of bread into crumbs; place in bowl.
Mix egg and milk together in seperate bowl.
Fillet chicken into halves (8 peices).
Using a mallot, pound chicken until 1\4 inch thick.
Dip chicken peices in egg\milk mixture and cover in bread crumbs.
Fry breaded chicken until brown on both sides.
Place in casserole dish.
Pour tomato sauce over chicken.
Grate mozzarella cheese; spread evenly over dish.
Cover with TIn Foil.
Bake at 350 degrees F for 45 minutes.
Remove tin foil and bake for another 15 minutes.
Tomato Sauce:
1 can of Tomatoes
1 can Tomato Paste
1 tbsp Sugar
2 tbsp Basil
1 tsp Oregeno
1 tbsp Onion Powder
1 tsp Garlic Powder
1 tbsp Black Pepper
Chicken:
Grate the 4 slices of bread into crumbs; place in bowl.
Mix egg and milk together in seperate bowl.
Fillet chicken into halves (8 peices).
Using a mallot, pound chicken until 1\4 inch thick.
Dip chicken peices in egg\milk mixture and cover in bread crumbs.
Fry breaded chicken until brown on both sides.
Place in casserole dish.
Pour tomato sauce over chicken.
Grate mozzarella cheese; spread evenly over dish.
Cover with TIn Foil.
Bake at 350 degrees F for 45 minutes.
Remove tin foil and bake for another 15 minutes.
Nutritional Info Amount Per Serving
- Calories: 430.8
- Total Fat: 17.0 g
- Cholesterol: 128.5 mg
- Sodium: 649.7 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 2.1 g
- Protein: 37.3 g
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