Chicken Parmesean

Jane Whittaker

By
@janenov46

I made this for a co worker of GW that was retiring, there was going to be some 30 plus people there. I was asked could I do this dish because it was the retirees fav.
Shhh I had never done it before, but wasn't scared (much).
It turned out PERFECT, thanks to the food thermometer and GW's supplies, he had a rest chafing dish, a big rectanglular thing with 2 pans and a chafing warmer below


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Rating:

Comments:

Serves:

6

Prep:

15 Min

Cook:

1 Hr

Ingredients

4 large
chicken breasts, boneless and skinless
3/4 c
italian dressing
1/2 c
white wine
1 c
flour
1 large
egg
1 tsp
water
1 c
italian breadcrumbs
1/2 tsp
each salt and pepper
1 tsp
dried parsley
1 Tbsp
parmesean cheese
4 oz
mozzarlla cheese, 4 slices 1 ounce each

Directions Step-By-Step

1
In a large zip lock bag put the chicken, Italian dressing, and wine, seal and refridgerate overnight.
2
When ready to cook, make 3 sections: 1 bowl flour. 1 bowl with egg and water wisked together, 1 bowl with breadcrumbs seasoned with salt and pepper, parsley and parmesean cheese.
3
Dredge chicken breasts in flour first, then egg wash, then breadcrumbs.
4
Fry in oil til golden brown. Put in a preheated 350 degree oven until internal temp is 160 degrees, about 30 to 45 minutes.
5
Top with one slice of mozzarella a few minutes before you take out of the oven.
6
Serve with cooked spaghetti with marinara sauce

About this Recipe

Course/Dish: Chicken
Regional Style: Italian