Author: Karlynn Johnston
Recipe type: main course
- 2-4 chicken breasts
- Crumb Coating:
- 1 cup of bread crumbs
- Parmesan cheese
- 1 tsp oregano
- 1 tsp pepper
- ½ tsp salt
- one egg
- butter for frying
- 1-2 cups of mozzarella cheese
- 1 large can of crushed tomatoes
- 2 tsp oregano
- 1-2 tsp sugar
- 1 tsp onion powder
- 1-2 cloves of minced garlic
- 3-4 cups of chopped vegetables to roast, such as zucchini,onions, mushrooms,carrots
- Kick the tires and light the fires to 400 for roasting the veggies, and back to 350 to cook the chicken.
- Pound the chicken breasts until they are about ½ inch thick.
- Combine the crumb coating ingredients. Pat dry your chicken breasts, then dip into the egg, then dredge through the flour mix.
- Fry them up in the butter until both sides are golden brown. You aren’t cooking them completely at this time, just giving them a nice crispy coating.
- Start combining everything for the sauce. When the vegetables are done, add them in.
- Place your chicken in a baking dish that has a cover.
- Pour, or in my case, glop on the sauce. My sauce tends to be mainly vegetables.
- For some reason, vegetables don’t pour well. Go figure.
- Bake in the oven until almost done.
- I used a meat thermometer, stick it right into one of the pieces of chicken and test it.
- Then about 15 degrees away from done-ness, add on the mozzarella cheese. Bake it until it’s a gorgeous golden brown on top, and of course, the chicken is done.
Recipe by The Kitchen Magpie at http://www.thekitchenmagpie.com/chicken-parmigiana