Chicken Parmesan

Yields:	2 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	20 minutes
	Ready In	40 minutes

Ingredients

1/2	cup	bread crumbs	dry, italian style
1/4	cup	parmesan, parmigiano-reggiano cheese, grated
2	each	chicken breasts	boneless
1	large	eggs	slightly beaten
1/4	cup	vegetable oil
15 1/2	ounce	tomato sauce
1	cup	mozzarella cheese

Directions

DIRECTIONS -- COMBINE BREAD CRUMBS AND CHEESE.

FLATTEN CHICKEN BREASTS WITH FLAT SIDE OF KNIFE TO 1/2 inch THICKNESS.

DIP IN EGG THEN IN BREAD CRUMB MIXTURE.

IN SKILLET, BROWN CHICKEN IN OIL, DRAIN IN ABSORBENT TOWELS.

PLACE IN 2 QUART SHALLOW BAKING DISH (12X8X2) ; TOP WITH SAUCE, SPRINKLE WITH CHEESE; COVER.

BAKE 400F FOR 20 MINUTES OR UNTIL DONE.

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Member Review

Bacalao a la Viscaina

I have had Bacalo a la Vizcaina many times. It was served in Cuba, my birthplace, usually at lunch time. I have had it in Spain, also, and prefered the Cuban version (familiarity?) This recipe reads very well and I am excited to have found it. Can hardly wait to try it.

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