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Chicken Parmesan From Lhj

Type: Chicken, Poultry
Serves: 4 people

Recipe Ingredients

4   Boneless skinless chicken breast halves
1/4 teaspoon 1.3mlSalt
1/4 teaspoon 1.3mlPepper
1/4 cup 15g / 0.5ozAll-purpose flour
1 cup 198g / 7ozEgg - beaten (large)
1/2 cup 73g / 2.6ozPlain dry bread crumbs
2 tablespoons 30mlOlive oil
1 cup 237mlSliced white mushrooms
14 1/2 oz 411gPizza-style sauce - or chunky marinara sauce, (up to 14)
1 tablespoon 15mlChopped fresh flat-leaf parsley
1 tablespoon 15mlZucchini - cut lengthwise into (medium) 8 slices
1 cup 146g / 5.1ozShredded mozzarella cheese

Recipe Instructions

1. Heat oven to 375øF. Place chicken between 2 sheets of wax paper. Gently pound 1/2-inch thick with rolling pin or mallet. Sprinkle chicken with salt and pepper. Place flour, beaten egg and bread crumbs separately into 3 shallow dishes. Dip chicken in flour, shaking off excess, then in egg, then in crumbs, pressing firmly to coat.

2. Heat oil in skillet over medium-high heat. Cook chicken until golden, 3 to 4 minutes per side. Transfer to 13x9-inch shallow baking dish. Add mushrooms to skillet; cook 30 seconds. Add sauce and parsley; cook, stirring, 3 minutes.

3. Layer zucchini in shallow microwave-proof dish. Sprinkle with 1 tablespoon water. Cover with plastic wrap, leaving one corner open to vent. Microwave on High 2 minutes; drain.

4. Place 2 zucchini slices in an X pattern on each chicken breast. Pour sauce evenly over zucchini and sprinkle with cheese. Bake uncovered 10 minutes until cheese is melted.

NOTES : Use your favorite marinara sauce, adding mushrooms for meaty texture. A layer of zucchini adds fresh flavor.

Source:
Ladies Home Journal

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