Chicken parmesan from lhj

Yield: 4 Servings

Measure Ingredient
4 \N Boneless skinless chicken breast halves
¼ teaspoon Salt
¼ teaspoon Pepper
¼ cup All-purpose flour
1 large Egg; beaten
½ cup Plain dry bread crumbs
2 tablespoons Olive oil
1 cup Sliced white mushrooms
14 \N 1/2 ounce pizza-style sauce; or chunky marinara sauce , (up to 14)
1 tablespoon Chopped fresh flat-leaf parsley
1 medium Zucchini; cut lengthwise into 8 slices
1 cup Shredded mozzarella cheese

1. Heat oven to 375°F. Place chicken between 2 sheets of wax paper. Gently pound ½-inch thick with rolling pin or mallet. Sprinkle chicken with salt and pepper. Place flour, beaten egg and bread crumbs separately into 3 shallow dishes. Dip chicken in flour, shaking off excess, then in egg, then in crumbs, pressing firmly to coat.

2. Heat oil in skillet over medium-high heat. Cook chicken until golden, 3 to 4 minutes per side. Transfer to 13x9-inch shallow baking dish. Add mushrooms to skillet; cook 30 seconds. Add sauce and parsley; cook, stirring, 3 minutes.

3. Layer zucchini in shallow microwave-proof dish. Sprinkle with 1 tablespoon water. Cover with plastic wrap, leaving one corner open to vent.

Microwave on High 2 minutes; drain.

4. Place 2 zucchini slices in an X pattern on each chicken breast. Pour sauce evenly over zucchini and sprinkle with cheese. Bake uncovered 10 minutes until cheese is melted. NOTES : Use your favorite marinara sauce, adding mushrooms for meaty texture. A layer of zucchini adds fresh flavor. Baking Time: 10 minutes Degree Of Difficulty: Easy Microwave Recipe by: Ladies Home Journal

Posted to MC-Recipe Digest V1 #941 by "abprice@..." <abprice@...> on Dec 2, 1997

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