Tuesday, June 21, 2016

I posted this last year, but I made it for dinner last night and forgot how delicious it was. I wanted to share again in case you missed it! :)

3 thick chicken breasts, sliced in half
1 cup Italian breadcrumbs
1 cup grated Parmesan cheese
2 large eggs
2 tablespoon milk
Italian seasoning, garlic powder, onion powder, pepper
Oil for cooking chicken
1 small jar of your favorite spaghetti sauce
1 cup shredded mozzarella cheese
Split each chicken breast to make 6 pieces and pound with the flat side of a meat mallet.  I like to put a piece of wax or parchment paper over the chicken and then pound it.  Pound for about 20 seconds then flip the chicken and pound the other side.  Season each side of the chicken breasts with Italian seasoning, garlic powder, onion powder and pepper.  Combine the breadcrumbs and cheese, mixing well.  Beat the eggs, milk and 1 teaspoon of the Italian seasoning together.   Dip chicken on each side into the egg mixture then into the breadcrumb mixture, coating well.  In a large non-stick skillet, place just enough oil (I use Mazola) to cover the pan.  Heat on medium high and cook 2 chicken breasts at a time for 2 minutes on each side or just until browned on each side.  Place chicken on a rack or pan to drain off excess oil.  Once all chicken is cooked, place in a large baking dish, top each breast with 2 tablespoons spaghetti sauce and mozzarella cheese.  Cover with foil and bake at 375 for 20 minutes.  Serve with your favorite pasta.  This chicken with be moist, delicious and fork-tender J

1 comment:

  1. It looks great, I bet it tastes even better! But why did you use corn oil? It's not very goodfor you. I'm not making this stuff up BTW: http://flavoramor.com/what-oils-is-the-best-for-cooking-oil-guide/