Tuesday, November 2, 2010

Chicken Parmesan


Since I'm pretty much obsessed with Mexican food , I thought I'd think outside of the "tortilla" with this Italian dish. The chicken was yummy and fun to pound (for any of you who watch Modern Family, hitting the chicken while making absurdly loud noises :) Anyways, it was fairly simple and two chicken breasts went a long way. It would taste yummy with some french bread (which we didn't have) but will next time around! Very yummy and will be making this dish again.


* 1 cup Italian-seasoned breadcrumbs
* 2 tablespoons all-purpose flour
* 1/2 teaspoon ground red pepper
* 2 skinned and boned chicken breasts
* 2 egg whites, lightly beaten
* 1 tablespoon olive oil
* Tomato Sauce
* 1 cup shredded mozzarella cheese
* 1/4 cup freshly grated Parmesan cheese


Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside.

Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.

Dip 1 chicken breast in egg whites, and coat with breadcrumb mixture. Dip again in egg mixture, and coat again in breadcrumb mixture.

Repeat procedure with remaining chicken breast.

Cook chicken in hot oil over medium heat 2 to 3 minutes on each side or until done.

Place chicken breasts in a single layer in a lightly greased 8-inch square baking dish. Top evenly with Tomato Sauce and cheeses.

Bake at 350° for 20 minutes or until cheeses melt.

Tomatoe Sauce


* 1/2 small onion, chopped
* 2 garlic cloves, minced
* 1 tablespoon olive oil
* 1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano
* 1/4 cup red wine
* 1/2 teaspoon ground red pepper
* 1/2 teaspoon salt
* 1/4 cup chopped fresh basil


Sauté onion and garlic in hot oil over medium heat 5 to 7 minutes or until tender. Add tomatoes, wine, and red pepper; simmer 20 minutes or until thoroughly heated. Add salt and basil.