thirteen coins breast of chicken parmigiana
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.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 6 - skinless, boneless chicken breasts
- 6 - eggs, beaten
- 1/2 cup italian bread crumbs
- 6 slices mozzarella cheese (6 ounces)
- 1/2 stick butter
- 2 cups white cream sauce (alfredo sauce, homemade or purchased)
- 3 ounces parmigiana reggiano cheese
- 1/2 teaspoon powdered garlic
- - salt and pepper, to taste
How To Make thirteen coins breast of chicken parmigiana
-
Step 1Season chicken with salt, pepper, and garlic. Dip in beaten eggs and dredge in Italian Bread crumbs.
-
Step 2Lightly brown in butter (clarified butter is really the best for this).
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes