Monday, November 3, 2008

Chicken Parmesan

4 -6 boneless, skinless chicken breasts, rinsed and patted dry
Olive Oil (for sautéing)
½ c. flour
2 eggs, beaten
2 Tbsp. water
1 c. plain bread crumbs
1½ c. finely grated parmesan cheese
1 Tbsp. garlic powder
1 Tbsp. fresh Parsley, finely chopped
Kosher Salt and ground pepper
1 jar Marinara sauce
1 (8oz) ball fresh mozzarella cheese, cut into ¼” slices
¼ c. fresh basil, chopped

In three different containers, build coating elements. In first container, add flour and season well with kosher salt and pepper. In second container, mix beaten eggs, water, and season with a little salt and pepper. In third container, combine breadcrumbs, 1 c. parmesan cheese, garlic powder, parsley, and a little black pepper.
One at a time, place chicken breasts in flour mixture, coating both sides, then shake off excess and place in egg mixture, coating both sides, then coat both sides in breadcrumb mixture. Then set aside.
In a large heavy-bottomed ovenproof skillet, heat 3 -4 Tbsp. olive oil over medium high heat until hot. Carefully add coated chicken breasts to oil and fry about 4 minutes until golden brown, then turn and sauté second side until browned.
Spoon Marinara sauce over chicken breasts and place fresh mozzarella slices on top of each breast. Sprinkle with remaining parmesan cheese and basil. Place pan in oven and bake 15 to 20 minutes uncovered until cheese is melted and bubbly. Serve atop a bed of spaghetti.

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