Oct 27, 2009
Creamy Chicken Parmigiana
What a festival of flavor you will have going on in your mouth with this Italian classic. When placing the plate in the oven to melt the cheese please note that you should do this quickly so your plate does not get hot enough to break. It only takes about 10 -15 seconds at the most. If you do not have any breadcrumbs on hand then simply throw some old stale bread or toast in the food processor and make your own.
1 small onion, chopped
1 clove garlic, minced
1 tablespoon butter
1 (15 ounce) can whole tomatoes, undrained
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon basil, dried
5 chicken breast, boneless and skinless
1/3 cup fine dry bread crumbs
3 tablespoons + 1 tablespoon Parmesan cheese
1/2 teaspoon Italian seasoning
1 egg, beaten
2 tablespoons milk
3 tablespoons cream
3 tablespoons olive oil
1/4 cup shredded mozzarella/cheddar cheese
1. For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to a full boil; reduce heat. With a wooden spoon carefully break tomatoes up. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in basil and cream. Reduce to simmer.
2. Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.
3. In a shallow dish stir together bread crumbs, the 3 tablespoons Parmesan cheese, and Italian seasoning. In another bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat. In a 12-inch skillet cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer chicken to a serving platter.
4. Spoon sauce over chicken. Top with shredded cheese and 1 tablespoon Parmesan cheese. Place plate in the oven on broil to melt cheese.