Real Recipes From Real Home Cooks ®

thirteen coins breast of chicken parmigiana

(6 ratings)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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.

(6 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For thirteen coins breast of chicken parmigiana

  • 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

How To Make thirteen coins breast of chicken parmigiana

  • 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.

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