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Categories:
eggs salt bread crumbs chicken breasts olive oil tomato freshly grated Parmesan cheese freshly grated Mozzarella cheese
Viewed: 102 - Published at: 3 years agoIngredients
- 4 medium eggs
- salt & pepper
- 2 cups good quality seasoned dry bread crumbs
- 4 boneless chicken breasts
- 1/4 cup olive oil
- 1 (26 ounce) jar tomato and basil pasta sauce
- 1/2 cup freshly grated parmesan cheese
- 1 cup freshly grated mozzarella cheese
Method
- One at a time, place the chicken breasts in a gallon sized freezer bag, and pound to about 1/2 inch.
- Place the eggs in a large bowl and whisk with salt and pepper.
- Place the bread crumbs in a large bowl and mix with the parmesan cheese. (If you run out of this when dipping the chicken, just make a little more).
- Pre-heat the oven to 350°F
- Dip each chicken breast in the egg, then the crumb mixture. Re-dip in the egg and then the bread crumbs for a second time.
- In a large heavy (non-stick) skillet heat the olive oil over medium heat. Brown the double dipped chicken in the hot oil for about 4 minutes each side, until golden brown.
- Remove the chicken and place in a large baking dish (glass). Divide the tomatoe sauce and spread evenly over each chicken breast.
- Sprinkle each chicken breast evenly with the mozzarella cheese.
- Bake on the middle shelf of the oven for 20 minutes until the chicken is cooked through and the cheese is hot and bubbling.
