Thirteen Coins Breast of Chicken Parmigiana
Vicki Butts (lazyme)
My family loves this with linguine and a salad on the side.
6skinless, boneless chicken breasts
1/2 citalian bread crumbs
6 slicemozzarella cheese (6 ounces)
2 cwhite cream sauce (alfredo sauce, homemade or purchased)
3 ozparmigiana reggiano cheese
1/2 tsppowdered garlic
·salt and pepper, to taste
How to Make Thirteen Coins Breast of Chicken Parmigiana
- Season chicken with salt, pepper, and garlic. Dip in beaten eggs and dredge in Italian Bread crumbs.
- Lightly brown in butter (clarified butter is really the best for this).
- 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.
- 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.