Chicken Parmigiana - Recipe 10-01-10

Recipe - October 1, 2010 - Chicken Parmigiana

Note:

These crispy fried chicken breasts are wonderful, even without the marinara sauce, but you will want to try them both ways. They are scrumptious!

6 skinless chicken fillets, about ½-inch thick

Lawry's course garlic salt with parsley

Olive oil for frying

 

3 eggs, beaten

¾ cup Progresso Italian Style bread crumbs

¾ cup grated Parmesan cheese

2 cloves garlic, chopped fine

2 tablespoons fresh curly parsley, chopped

½ teaspoon salt

¼ teaspoon ground black pepper

 

Buffalo mozzarella, (8-ounce) sliced thin

2 cups shredded mozzarella

 

3 cups marinara sauce,

Or Rosalie's Marinara Sauce on page 127 of Rosalie Serving Italian Cookbook

Fresh basil leaves, garnish

1. Preheat oven to 400-degrees. Rinse chicken fillets well, pat dry and place on work surface. Sprinkle each breast liberally with the garlic salt.

2. Place beaten eggs into a shallow dish. Dip each fillet into the egg mixture on both sides.

3. Place the bread crumbs, cheese, garlic, parsley, salt and pepper into another shallow dish. Pat the egg -dipped chicken into the bread crumbs, pressing the bread crumbs into the breasts.

4. In large skillet, pour enough olive oil to cover the bottom, adding more as needed. Fry the chicken breasts in the olive oil over medium heat for about 4 to 5 minutes on each side. Put the lid on the chicken and turn the heat down, allowing the chicken breasts to steam cook, about 8 minutes.

5. Remove chicken to a baking sheet. Top each breast with a slice of buffalo mozzarella, and then with ½ cup marinara. Sprinkle top with shredded mozzarella.

6. Place baking pan in oven and let cheeses melt, about 5 minutes. Garnish top with chopped fresh basil. Serves 6.