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Chicken Parmigiana




Source of Recipe


Denver Broncos #53 Bill Romanowski and Julie Romanowski


List of Ingredients




Marinara Sauce

Chicken Ingredients
1 medium onion, diced
4 large cloves garlic, minced
3 Tbsp olive oil
3 oz tomato paste
12 oz tomato sauce
12 oz diced tomatoes
2 Tbsp dried basil
1 Tbsp dried thyme
½ cup water
Salt and pepper

Chicken

6 boneless skinless chicken breasts
6 eggs
½ cup milk
Flour for dusting
3 cups Italien seasoned dry bread crumbs
Salt and pepper
2 cups shredded Mozzarella cheese
2 oz shredded Parmesan cheese


Recipe



Marinara Sauce:

1. In a saucepot, saute onion and garlic in olive oil until onions are translucent. Add tomato paste, tomato sauce and diced tomatoes and saute for two minutes over medium heat, stirring constantly.

2. Add basil, oregano, thyme, salt, pepper and water and bring to a boil. Reduce heat to low and simmer uncovered for 20 minutes. Adjust seasoning to taste, and set aside to cool.

Chicken:

Preheat oven to 350 degrees.
Pound chicken breasts to about ½ inch thickness. Split breasts into two pieces and season with salt and pepper.
Beat eggs and milk together. Bread chicken pieces by dusting with flour, dipping in egg wash and pressing in bread crumbs.
In a heavy bottomed saute pan, brown chicken on both sides in olive oil.
Set chicken pieces on paper towel to drain.
Arrange chicken pieces in a baking dish, so they slightly overlap. Cover each piece with 2 ounces of the marinara and then top with Mozzarella cheese. Sprinkle on Parmesan and place in the bottom third of the oven.
Bake for 20-30 minutes, or until heated through and the cheese is bubbly.
The sauce and chicken can be cooked in advance and then assembled and baked at service.

Serves 6.