Thirteen Coins Breast of Chicken Parmigiana
Vicki Butts (lazyme)
My family loves this with linguine and a salad on the side.
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- skinless, boneless chicken breasts
- eggs, beaten
- 1/2 c
- italian bread crumbs
- 6 slice
- mozzarella cheese (6 ounces)
- 1/2 stick
- 2 c
- white cream sauce (alfredo sauce, homemade or purchased)
- 3 oz
- parmigiana reggiano cheese
- 1/2 tsp
- powdered garlic
- salt and pepper, to taste
1Season chicken with salt, pepper, and garlic. Dip in beaten eggs and dredge in Italian Bread crumbs.
2Lightly brown in butter (clarified butter is really the best for this).
3Remove from pan and place in a 350ºF oven with 2 slices of Mozzarella cheese on each breast. Leave in oven until cheese is lightly browned. Add cream sauce to remainder left in frying pan.
4When cream sauce is hot, place a ladle of the sauce onto the plate, and then place one chicken breast on top. Sprinkle with grated Parmesan cheese.