Chicken Parmesan

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 3 tbsp Basil

• Refrigerated

  • 1 Egg

• Condiments

  • 5 cups Tomato sauce

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tbsp Italian seasoning
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 cup Olive oil

• Bread & Baked Goods

  • 2 cups Bread crumbs

• Dairy

  • 1 Mozzarella cheese
  • 3/4 cup Parmesan

Found on whatshouldimakefor.com

Description

Ingredients

• 4 boneless, skinless chicken breasts
• 1 egg, plus a splash of water
• 1 cup all-purpose flour
• 2 cups bread crumbs
• ⅓ cup freshly grated parmesan cheese
• Salt and pepper
• 1 Tbsp. Italian seasoning
• ½ cup olive oil
• 5 cups tomato sauce
• mozzarella cheese, sliced
• ½ cup shredded parmesan cheese
• 3 Tbsp chopped basil

Directions

• Preheat oven to 425 degrees and grease a 9 x13 inch baking pan.
• Place chicken breasts between two pieces of wax paper and pound until about a ½ inch thick.
• Dredge chicken breasts in flour.
• Combine bread crumbs, grated parmesan, Italian seasoning, salt and pepper.
• Beat egg with water until frothy then dip coated chicken breasts in egg, then dredge in bread crumb mixture.
• Heat oil in a non-stick pan until hot, but not smoking.
• Saute chicken breasts in hot oil until golden brown, about 2-3 minutes per side. Season with salt and pepper.
• Pour one cup tomato sauce into bottom of the prepared baking dish and lay chicken breasts in the dish.
• Top with tomato sauce, then mozzarella, parmesan and 2 Tbsp basil.
• Bake for about 15 minutes, until hot and bubbly.
• You can place it under the broiler for another minute or two to reach the desired color.
• Top with remaining basil and serve.