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fresh - Chickopini, (w/cheese+tomatoes




Source of Recipe


link


Recipe Link: http://www.thatsmyhome.com/venettos/chickopini.htm

List of Ingredients




fresh - Chickopini, (w/cheese+tomatoes sauce)

for the sauce:
2 tablespoons Olive oil
1 finely chopped medium onion
3 chopped garlic cloves
1, 28 ounce can Italian style tomatoes
1 teaspoon salt
dash ground black pepper
1, 8 ounce can tomato sauce
1 teaspoon dried thyme
1 teaspoon dried basil or 3 - 5 leaves fresh/finely chopped

1/2 cup Italian style bread crumbs
1/2 cup Parmesan cheese
4 - 5 whole boneless skinless chicken breasts,
...split in 1/2 to make thick cutlets
1 egg, beaten
6 - 8 slices Mozzarella cheese

for the sauce:
Saute onions and garlic in oil. Do not brown. Add the
tomatoes, breaking into small pieces. Add salt and pepper.
Bring to boil, simmer for 20 minutes. Add the tomato sauce,
thyme and basil. Bring to a boil. Reduce heat and simmer
for another 20 minutes.
If you want you can make the sauce the day before. Or
when you make sauce make extra and freeze some for
when you would like to make this next.


Mix bread crumbs and Parmesan cheese together in a
bowl.
Dip the chicken in egg, then in the crumbs mixture. Fry
in the oil until tender and brown on all sides. Place pieces
in a baking dish, overlapping slightly.
Cover with 1/2 the sauce.
Cover the entire surface of the dish with cheese slices.
Top with the remaining sauce.
Sprinkle with any leftover crumb mixture.
Bake for 1 1/2 hours at 325 degrees F.
Makes 4 - 6 servings.

Recipe