Thursday, July 23, 2009

Chicken Parmigiana


3 eggs, beaten
6 ounces dry Italian bread crumbs
6 boneless skinless chicken breast halves
36 oz. spaghetti sauce
6 ounces shredded mozzarella
¾ cup grated parmesan
angel hair pasta

1. Preheat oven to 350°. Lightly grease a 9x13 inch baking dish.
2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken in the prepared baking dish and bake in the preheated oven for 40 minutes, or until no longer pink and the juices run clear.
3. Pour ½ of the spaghetti sauce into a 15x10 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and parmesan cheeses on top and return to the preheated oven for 20 minutes.

Serve over angel hair pasta.
Best to use chicken breasts that are thin.

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