Chicken Parmesan
Sauce:
2 Tbsp Olive Oil
1 lg onion chopped
2 cloves garlic crushed
3 (15oz) cans of Italian seasoned diced tomatoes
1 Tbsp. Sugar
½ t. Basil
1 t. oregano
¾ t. salt
½ t. pepper
Saute onion and garlic together in olive oil until onions are tender and transparent. Add the rest of the ingredients and simmer for 10-15 minutes.
CHICKEN:
boneless chicken breasts (approx 6-8 small breasts )
2 eggs
Italian Bread Crumbs
¼ to ½ C. olive oil
8 oz. thinly sliced mozzarella ( can use shredded)
¼ C. Parmesan
Dip Chicken in egg and then in bread crumbs. Heat oil and cook 2 to 3 minutes on each side. Put Chicken on the bottom of a Lg 9x13 baking dish. Put one slice of Mozzarella cheese on each breast .Add ½ the sauce and repeat cheese and sauce layer. Cover and Bake at 350 for 30-35 minutes . Top with grated parmesan before serving. You can serve with any pasta roasted veggies or a nice salad.
Low Fat Version
Make the sauce. Skip the whole breading and frying step. Place raw chicken in a 9x13 baking dish. Sprinkle chicken with grated mozzarella cheese top with sauce and bake at 350 for 40 -45 minutes.
Can top with a little parmesan cheese before serving. Enjoy.
This lowfat version makes a great freezer meal just prepare instead of baking cover and freeze. Thaw in refrigerator overnight and bake at 350 for 45 minutes.
1 comment:
Hi Anissa. I found your blog through my nieces (Jackie Walker) blog. I made the chicken parmesan and it got 2 thumbs up at our house. That means it is a keeper. I am so excited to try some of your other recipes. Thanks for doing this blog. I love it. I even have it on mine for quick access...under YUMMY RECIPES. Thanks again. :)
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