A classic recipe- Parmesan breaded chicken breasts baked with Italian tomato sauce and cheese.
This recipe takes a little time, so I usually make it for a Sunday dinner when I have a little more time.
2 pounds boneless, skinless chicken breasts, cut or pounded to ½-inch thickness
2 Tablespoons water
2/3 cup dry bread crumbs
1/3 cup shredded or grated Parmesan cheese
¼ cup oil (vegetable, olive or canola)
2 cups prepared Italian tomato sauce
2 cups (8 oz.) shredded mozzarella cheese
1. Heat oven to 350°.
2. Mix egg and water in a large bowl or pie plate. In another large bowl or pie plate, combine bread crumbs and Parmesan cheese. Dip chicken into egg mixture, then coat with bread crumb mixture.
3. Heat oil in a large skillet over medium heat. Cook in batches, 5 minutes each, turning once, until light golden brown.
4. Place ½ of the cooked chicken in an ungreased rectangular baking dish, overlapping if necessary. Spoon 1 cup of the tomato sauce over chicken. Top with 1 cup mozzarella cheese. Repeat with remaining chicken, sauce and cheese.
5. Bake uncovered 25 minutes, until sauce is bubbly and cheese is lightly browned.
Serve with pasta.
Makes 6-8 servings