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LOCATION: Recipes >> Poultry >> Parmesan 14

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Chicken Parmigan

1 can crushed or pureed Tomato
2 tbsp tomato paste or sundried tomato
2 cloves garlic
1 small onion
oregano, parsley, salt, pepper, thyme to taste

4-6 boneless skinless chicken breasts cleaned of fat
milk
plain flour
eggs
Italian style bread crumbs
Parmesan cheese
shredded mozzerella
Pasta of choice

Begin sauce by emptying ingredients into a med. pot. Chop garlic
and onion very fine before adding. Add all spices except salt and
pepper. Add those last so you can see how much it needs. Allow
to simmer on the back burner

Rinse chicken and dip in milk. Dredge it with flour and dip it in
beaten egg. Dredge it through bread crumbs coating it well. Put
in a med-hot pan with olive oil. Cook only a little on each side
and finish in the oven at 375F for 15-20min or until juices are
clear.

Top with a spoonful of sauce spread over the chicken then with as
much of a mix of the parmesan and mozzarella cheese as you want.
Put it under the broiler until the cheese melts and is maybe a
little brown on top. Serve with your favorite pasta

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