thirteen coins breast of chicken parmigiana
(5 ratings)
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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(5 ratings)
yield
6 serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For thirteen coins breast of chicken parmigiana
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6skinless, boneless chicken breasts
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6eggs, beaten
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1/2 citalian bread crumbs
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6 slicemozzarella cheese (6 ounces)
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1/2 stickbutter
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2 cwhite cream sauce (alfredo sauce, homemade or purchased)
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3 ozparmigiana reggiano cheese
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1/2 tsppowdered garlic
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salt and pepper, to taste
How To Make thirteen coins breast of chicken parmigiana
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1Season chicken with salt, pepper, and garlic. Dip in beaten eggs and dredge in Italian Bread crumbs.
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2Lightly brown in butter (clarified butter is really the best for this).
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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.
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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.
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Categories & Tags for Thirteen Coins Breast of Chicken Parmigiana:
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