Chicken Parmesan
 
serves six. 
preparation time: 10 minutes. 
cooking time: 20 minutes. 
 
1 Tbsp  unsalted butter
1 Tbsp  olive oil
2   and one-half pounds boneless, skinless chicken breast halves
1   egg
2 Tbsp  water
  onethird cup all-purpose flour
1 cup  plain bread crumbs
  onefourth cup grated parmesan cheese
  for topping:
1 can  (6 ounces) tomato paste
  onefourth cup water
  onehalf teaspoon minced onion
  onehalf teaspoon minced garlic
  onehalf teaspoon oregano
  onehalf teaspoon basil
  onefourth teaspoon kosher salt
6 oz.  fresh mozzarella
 
preheat oven to 350 degrees. place butter and olive oil in a 15- by 10- by 
1-inch jelly roll pan and place in oven to melt the butter, about three to 
five minutes. rinse the chicken, pat dry and trim of all visible fat. 
place breasts in clean plastic bag and pound to an even one-fourth inch 
thickness, or butterfly them if they are thick, by slicing them almost in 
half horizontally. in a shallow bowl, mix egg and water thoroughly. in 
another shallow bowl, mix the flour, bread crumbs and parmesan cheese. dip 
chicken pieces first in egg mixture, then in crumb mixture, coating well. 
arrange breasts in prepared jelly roll pan. bake uncovered 10 minutes. 
for topping: combine tomato paste, water, onion, garlic, oregano, basil 
and salt in a small saucepan; heat through. turn chicken over in the pan; 
top each breast with 1 tablespoon sauce, a slice of mozzarella and another 
tablespoon sauce. bake 10 minutes more, or until done and juices run 
clear. nutritional analysis per serving: 572 calories, 72 grams protein, 
25 grams carbohydrate, 2 grams fiber, 19 grams fat, 221 milligrams 
cholesterol, 670 milligrams sodium. thayer wine at the tennessean, after 
5 cook 
 
 
 
recipe_usa_gr...@yahoogroups.com 
contact recipe_usa_group-ow...@yahoogroups.com 
 
-- 
(ID: 2115) Mirror: rec.food.recipes: Tue, Jul 5, 2005


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