Baked Italian Chicken Recipe
Ingredients
| 6 boneless skinless chicken breast halves | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| Dry bread crumbs | 3/4 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Cooking oil | 1 Tablespoon | |
| Butter/Margarine | 2 Tablespoon (SAUCE:) | |
| All purpose flour | 2 Tablespoon (SAUCE:) | |
| Milk | 1/4 Cup (16 tbs) (SAUCE:) | |
| Salt | 1 Teaspoon (SAUCE:) | |
| Dried basil | 1/2 Teaspoon (SAUCE:) | |
| Dried oregano | 1/2 Teaspoon (SAUCE:) | |
| Pepper | 1/4 Teaspoon (SAUCE:) | |
| Tomato sauce | 1 Can (10oz) (SAUCE:) | |
| Shredded mozzarella cheese | 1 Cup (16 tbs) (SAUCE:) | |
Directions
Pound chicken breasts.
Coat with flour; dip into eggs.
Combine bread crumbs and 1/4 cup Parmesan cheese; pat onto both sides of chicken.
Brush oil onto a foil-lined 13-in.x 9-in.x 2-in.baking pan; place chicken in pan.
Bake, uncovered, at 400° for 20 minutes.
Meanwhile, for sauce, melt butter in a saucepan; stir in the flour until smooth.
Whisk in milk; bring to a boil.
Cook and stir for 2 minutes.
Add seasonings.
Pour over chicken.
Drizzle with tomato sauce; sprinkle with mozzarella and remaining Parmesan.
Bake 15 minutes longer or until the cheese is lightly browned.
Coat with flour; dip into eggs.
Combine bread crumbs and 1/4 cup Parmesan cheese; pat onto both sides of chicken.
Brush oil onto a foil-lined 13-in.x 9-in.x 2-in.baking pan; place chicken in pan.
Bake, uncovered, at 400° for 20 minutes.
Meanwhile, for sauce, melt butter in a saucepan; stir in the flour until smooth.
Whisk in milk; bring to a boil.
Cook and stir for 2 minutes.
Add seasonings.
Pour over chicken.
Drizzle with tomato sauce; sprinkle with mozzarella and remaining Parmesan.
Bake 15 minutes longer or until the cheese is lightly browned.
Chef
