No Pretty, Happy, Funny, Real post today. So I thought I’d share a recipe.
I don’t know why I don’t make this more often? It’s so yummy and easy to make, especially since it can be made in stages.
CHICKEN PARMESAN -serves 6-8
6-8 chicken breasts
2 c flour 2 t garlic powder
1 t black pepper
4 eggs, beaten and loosened with milk
4 c panko breadcrumbs salt & pepper
1/2 c Parmesan cheese
2 c tomato sauce
mozzarella
Set up ‘breading stations’ -otherwise known as a bowl/plate of flour (with garlic powder and pepper), another bowl with the eggs and milk, and a final bowl with the breadcrumbs seasoned with Parmesan, salt & pepper.
Flatten chicken to about 1/4 inch. Dip the chicken into the flour and then into the egg mixture. Then dip into the breadcrumbs. Really press the breadcrumbs into the chicken.
For best results put the chicken back into the fridge for a couple of hours until you are ready to cook. This really helps the coating set and stay stuck on the chicken.
TOMATO SAUCE -makes about 9 cups
4 (28oz) cans crushed tomatoes
¼ c oil 3 garlic, minced
½ c red wine 1 T oregano
1 onion, finely chopped
pinch of basil salt & pepper
Saute onions and garlic in oil. Add everything else and simmer for a couple of hours. Taste, add a little sugar if the tomatoes are too acid.
This is my basic tomato sauce. Add ground beef and it’s good for lasagna too.
Place chicken on a wire rack on a baking sheet. Spray with a bit of oil. Bake 350F for 15 minutes. Add a bit of tomato sauce and mozzarella on top and return to the oven until melted.
This recipe is shared over at Miz Helen’s Country Cottage.
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