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Chicken Parmesan




Source of Recipe


Source: The Harried Wife's Cookbook, by Cynthia O'Connor O'Hara.


Recipe Introduction


Serve this with angel hair pasta and a fresh green salad, and savor a meal that is every bit as flavorful as Italian fare from a five star restaurant.


List of Ingredients




1-1/4 cups plain breadcrumbs
5 Tblsp. grated Parmesan cheese, divided
1 Tblsp. chopped fresh parsley (or 1 tsp. dried, crushed)
1 Tblsp. chopped fresh basil (or 1 tsp. dried basil, crushed)
4 boneless skinless chicken breast halves
3/4 cup flour
2 eggs, beaten
1/4 cup olive oil
2-1/4 cups marinara sauce heated (can substitute store bought jarred pasta sauce)
1-1/2 cups shredded mozzarella cheese

MARINARA SAUCE:

Note: Can use 2 tsp. each dried parsley and basil in place of fresh.

2 (28 oz.) cans whole peeled tomatoes
2 Tblsp. olive oil
1 small onion, chopped
4 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
2 Tblsp. chopped fresh parsley
2 Tblsp. chopped fresh basil


Recipe



In a shallow dish, combine breadcrumbs, 3 Tblsp. Parmesan cheese, parsley and basil.
Place chicken breasts between 2 pieces of plastic wrap. Using a mallet, pound chicken to 1/2" thickness.
Coat each breast in flour, shaking off any excess flour. Dip each breast into beaten eggs and then into breadcrumb mixture. Set aside.
Preheat over to 375 degrees. In a 12" skillet, heat oil over medium heat until hot but not smoking. Carefully add chicken to pan, cooking two pieces at a time. Cook 3-4 minutes per side or until golden brown on both sides. Remove chicken and drain on paper towels. (The chicken can be made up to this point a day ahead. Wrap the chicken in foil and refrigerate)
Spread 1 cup of the marinara sauce in the bottom of a 9 x 12 " baking dish. Place chicken over the sauce. Cover chicken with remaining sauce. Sprinkle with mozzarella cheese and the remaining 2 Tblsp. Of Parmesan cheese. Bake 15 - 20 minutes or until cheese has melted and sauce is bubbly. Makes 4 servings.


For marinara sauce:

Coarsely chop tomatoes; reserve liquid in cans. In a large saucepan, over medium-low heat, combine olive oil, onion and garlic. Cook 2 minutes, stirring frequently. Add tomatoes and reserved juice, 1/2 tsp. salt and 1/4 tsp. pepper. Cover; bring to a boil. Reduce heat; simmer 10 minutes. Stir in parsley and basil. Cover and simmer 5 minutes. Remove from heat and cool.
When cooled, pass sauce through a food mill or blend using a blender or food processor. Reheat just before serving. Season with salt and pepper to taste. Makes 6 cups of sauce.