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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

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.

About this Recipe

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