Saturday, August 7, 2010

Chicken Parmigiana, revisited

There are so many great recipes I have made throughout the years and I continue to make them over and over again. They are so good I think they get lost in the past year of blogging so here is one that is a favorite of mine and my husband. I also am getting much better at using my teeny tiny point-and-shoot camera but am hoping to get a dslr in the near future (and by "near future" I mean in the next few years).
Chicken Parmigiana
Adapted from: New Cookbook, Bridal Edition (Better Homes and Gardens)
1/3 cup chopped onion
1 clove garlic, minced
1 tbsp butter
1 can diced tomatoes, undrained
1/2 tsp sugar
dash salt & pepper
1/8 cup basil
4 small skinless, boneless chicken breasts
1/3 cup seasoned fine dry bread crumbs
4 tbsp grated parmesan cheese
1/2 tsp dried oregano
1 egg, beaten
2 tbsp milk
3 tbsp olive oil
1/4 cup shredded mozzarella cheese

For sauce
In medium saucepan, cook onion and garlic in hot butter over medium heat until tender. Stir in sugar, salt, pepper and tomatoes. Bring to a boil, reduce heat and simmer uncovered about 10 minutes stirring occasionally. Stir in basil and set aside.
For Chicken

First, pound the chicken until about 1/4 inch thick to allow for proper cooking. Dip chicken in bowl with egg and milk mixture. Then, dip it into another bowl with 3 tbsp parmesan cheese, oregano and bread crumbs. Place in a large skillet in hot oil over medium heat. Cook on each side for about 5 minutes or until chicken is thoroughly cooked. Transfer chicken to serving dish and cover with sauce mixture and remaining 1 tbsp parmesan cheese. Let stand until cheese melts.

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