21 de noviembre de 2016

Chicken Parmigiana RECIPE FOR TODAY

Chicken Parmigiana
2 boneless, skinless chicken breasts
Salt and pepper
2 eggs, beaten
1 cup Italian breadcrumbs
½ cup vegetable oil
1 cup onion, chopped
2 cloves garlic, minced
3 cups tomato sauce
1 sprig basil
½ cup freshly grated Parmesan cheese
4 oz mozzarella cheese
¼ cup fresh parsley, chopped
200g (about ½ lb) thin linguine, cooked
Pound chicken until ⅓-inch thick. Season with salt and pepper.
Dip the chicken in the beaten eggs, then roll in breadcrumbs.
Heat oil in a large oven-safe skillet. Brown chicken on all sides. Remove and set aside.
Preheat oven to 350°F.
Discard excess oil from pan, leaving about 1 tablespoon of oil in the skillet. Sauté chopped onion and garlic until onions are slightly translucent. Stir in tomato sauce, drop in a sprig of basil and bring to simmer for 10 minutes. Remove the basil.
Place chicken in the sauce. Sprinkle the Parmesan over the chicken and place a round of mozzarella on top of each chicken breast. Transfer to oven and bake at 350°F for 15 minutes, or until cheese has melted and browned.
Serve with linguine, and garnish with parsley.

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