Real Chicken Parmigiana
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Perdue Boneless, Skinless Chicken Breast, 5 filet, 4.8 oz., *Flour, white, 1 cup (remove)Egg, fresh, 2 large (remove)Bread crumbs, dry, grated, plain, 2 cup (remove)Parmesan Cheese, grated, 2 tbsp (real parmesan reggiano grated..not the kraft powdered stuff)Garlic powder, 1 tbsp (remove)Oregano, ground, 1 tbsp (remove)Organic Tomato Sauce 3 28 oz cansOrganic Canned Tomatoes 1 28 oz canGarlic, 6 cloves crushed2 anchovy fillets (optional)Fresh mozzerella cheese sliced thin (i have recently found it already slice....let the water drain off before) 1-2 cups red wine to taste
First the sauce-
Saute the garlic in olive oil until singing, then add the anchovy fillets crushing with the bottom of a wooden spoon (this is optional but adds a flavor that is unmatched).
Add about a cup of red wine and the canned tomatoes and allow to reduce down a bit.
Add the tomato sauce, oregano, salt, pepper, and basil. You can add additional wine to taste. (the sugars in the wine eliminate the need to add any sugar).
Cover and simmer for several hours....the longer the better.
Meanwhile prepare the chicken cutlets..I buy thin chicken breasts, if not be sure to pound them.
Make an assembly line with one tray of flour (i season it with salt and pepper), one tray with the beaten egg and a tbsp of water, and the last tray with the bread crumbs that I season with salt, pepper, oregano, and parmesan cheese.
Heat about 1/2 inch of oil in a saute pan. Dip the chicken in the flour, then egg, then bread crumbs shaking off the excess. Then brown, about 4 minutes per side until golden brown. Place on paper towels to drain any excess grease.
To put it all together, spray a 9x13 baking pan with non-stick spray. Spread a little tomato sauces just to cover the bottom. Layer first the chicken, then sauce, then the mozzerella cheese. Cover with foil and bake at 375 for 45 minutes, remove the foil and bake another 10-15 minutes until cheese is brown and bubbly. Sprinkle some parmesan and enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user SACREDSILENCE7.
Saute the garlic in olive oil until singing, then add the anchovy fillets crushing with the bottom of a wooden spoon (this is optional but adds a flavor that is unmatched).
Add about a cup of red wine and the canned tomatoes and allow to reduce down a bit.
Add the tomato sauce, oregano, salt, pepper, and basil. You can add additional wine to taste. (the sugars in the wine eliminate the need to add any sugar).
Cover and simmer for several hours....the longer the better.
Meanwhile prepare the chicken cutlets..I buy thin chicken breasts, if not be sure to pound them.
Make an assembly line with one tray of flour (i season it with salt and pepper), one tray with the beaten egg and a tbsp of water, and the last tray with the bread crumbs that I season with salt, pepper, oregano, and parmesan cheese.
Heat about 1/2 inch of oil in a saute pan. Dip the chicken in the flour, then egg, then bread crumbs shaking off the excess. Then brown, about 4 minutes per side until golden brown. Place on paper towels to drain any excess grease.
To put it all together, spray a 9x13 baking pan with non-stick spray. Spread a little tomato sauces just to cover the bottom. Layer first the chicken, then sauce, then the mozzerella cheese. Cover with foil and bake at 375 for 45 minutes, remove the foil and bake another 10-15 minutes until cheese is brown and bubbly. Sprinkle some parmesan and enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user SACREDSILENCE7.
Nutritional Info Amount Per Serving
- Calories: 381.7
- Total Fat: 11.9 g
- Cholesterol: 92.1 mg
- Sodium: 1,496.8 mg
- Total Carbs: 48.7 g
- Dietary Fiber: 5.0 g
- Protein: 21.8 g
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