Monday, March 11, 2013

Chicken Mozzarella

This recipe comes from Fine Fighter Fare  which is a collection of Recipes by IFF Moody AFB in Valdosta, GA.  It was certainly a dish that I will make again.  It was really Chicken Parmesan with Mozzarella cheese on top. Instead of the tomato sauce, garlic powder, basil and butter, I used some marinara sauce out of a can.

Printable Version

3 whole chicken breasts, halved and boned
2 eggs
3/4 cup bread crumbs
1/2 cup oil
2 cup tomato sauce
1/2 teaspoon garlic powder
1/4 teaspoon basil
2 Tablespoons butter
1 cup Parmesan cheese, grated
8 oz. mozzarella
Pound chicken into 1/4 inch thickness. Beat eggs slightly. Dip chicken in eggs and roll in bread crumbs. Fry in hot oil just until browned. Drain and place in a shallow pan. Heat tomato sauce, garlic powder and basil until boiling; add butter and simmer 10 minutes. Pour over chicken. Sprinkle with Parmesan cheese, cover with foil and bake 350' for 30 minutes. Remove from oven, uncover and top with mozzarella cheese and bake 10 minutes longer.

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