thirteen coins breast of chicken parmigiana
Thirteen Coins Breast of Chicken Parmigiana Source: Thirteen Coins, Seattle, Washington 6 (7 ounce) boneless, skinless chicken breasts 6 eggs, beaten 1/2 cup Italian bread crumbs
Ingredients
- 6(7 ounce) boneless, skinless chicken breasts
- 6eggs, beaten
- 1/2cupitalian bread crumbs
- 6ouncesliced mozzarella cheese
- 1/4cup(1/2 stick) butter
- 2cupwhite cream sauce
- 3ounceparmiagana regiano cheese
- 1/2teaspoonpowdered garlic
Directions
- 1
Thirteen Coins Breast of Chicken Parmigiana Source: Thirteen Coins, Seattle, Washington 6 (7 ounce) boneless, skinless chicken breasts 6 egg
- 2
Dip into beaten eggs and dredge in Italian bread crumbs
- 3
Lightly brown in butter (clarified butter is really the best for this)
- 4
Remove from pan and place in a 350 degree F oven with 2 slices of Mozzarella cheese on each breast
- 5
Bake until cheese is lightly browned
- 6
Add cream sauce to remainder left in frypan
- 7
When cream sauce is hot, place a ladle of the sauce onto the plate, and then place one chicken breast on top
- 8
Sprinkle with grated Parmesan cheese