Thirteen Coins Breast Of Chicken Parmigiana Recipe

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Thirteen Coins Breast of Chicken Parmigiana

Vicki Butts (lazyme)

By
@lazyme5909

This is from a restaurant in the Seattle area called Thirteen Coins. It's very quick to make, and is very good. It's made with a white sauce rather than the more traditional red tomato based sauce.

My family loves this with linguine and a salad on the side.


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Comments:

Serves:

6

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

6
skinless, boneless chicken breasts
6
eggs, beaten
1/2 c
italian bread crumbs
6 slice
mozzarella cheese (6 ounces)
1/2 stick
butter
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

Directions Step-By-Step

1
Season chicken with salt, pepper, and garlic. Dip in beaten eggs and dredge in Italian Bread crumbs.
2
Lightly brown in butter (clarified butter is really the best for this).
3
Remove 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.
4
When 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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy