Have you ever wanted to go it Italy? Why not take a quick trip there tonight by serving this Italian favorite Chicken Parmigiana. This classic dish has crunchy, golden chicken breast with bright red and flavorful sauce and cheese sprinkled on top. Every time I have this meal it takes me back to my days when I was studying in Chicago. Chicago has many fine Italian restaurants and my friends and I used to love to dine during the weekends and this was one of the recipes I would regularly order. That is the beauty of food it can always take you back to a fond time you previously had.
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon butter
1 (14.5 ounce) can diced tomatoes, undrained
1/2 teaspoon sugar
1/8 teaspoon salt
dash of pepper
1 teaspoon dried basil
5 chicken breast, boneless and skinless
1/3 cup seasoned fine dry bread crumbs
3 tablespoons grated Parmesan cheese
1/2 teaspoon dried oregano, crushed
1 beaten egg
2 tablespoons milk
3 tablespoons olive oil or cooking oil
1/4 cup shredded cheese
1 tablespoon grated Parmesan 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 boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.
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 oregano. 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. Let stand about 2 minutes or until cheese melts. Makes 4 servings.
Yields: 4 servings