Chicken
Parmesan – Serves 4
From the kitchen of Joe Valencic, Mentor, Ohio
1-1/2#
Boneless/skinless chicken breast
Flour
2
Eggs beaten with wisk
Seasoned
bread crumbs
Fresh
ground pepper
Favorite
Cooking oil
1
Qt. Ragu Spaghetti Sauce – Choice of mix (or your favorite pasta sauce)
10
oz Package Shredded Mozzarella cheese
Preheat
oven to 350 degrees and warm spaghetti sauce on the stove. If my wife does not
have any of her homemade sauce available (like when I made this), she will ÒdoctorÓ
Ragu Traditional Sauce to her taste with some additional oregano, basil,
parsley, garlic powder and brown sugar. We like a flavorful & sweet sauce.
For
thick chicken breast, trim off fat and carefully slice horizontally in half for
a thinner fillet. For smaller breast, hammer on skin side to ¼Ó thick.
Heat
oil in skillet, season meat with fresh ground pepper, then coat
each breast in flower, egg wash then breadcrumbs. Place breaded fillets in hot
oil and fry until golden brown on each side. Remove from oil and drain on paper
towels.
Coat
a 9Ó x 13Ó glass dish with cooking spray or oil and place fillets in it.
Take
a spoon and cover each fillet with sauce, then a generous portion of shredded
mozzarella cheese. Place dish in oven for 15-20 minutes or until cheese is
melted and golden brown.
Remove
from pan to serving platter or right to the plates. Serve with a tossed salad
of mixed greens, garlic toast and a side portion of pasta of your choice (I
like angel hair pasta) and remaining sauce with grated Parmesan cheese.
A
nice Cabernet or Merlot goes well with this dish. Dessert of
your choice. This dish is great for leftovers,
so donÕt worry about making too much. This is a simple meal that can be made
elegant by using your good china.
You
can also make this dish a day ahead. Cool the fried chicken breast then cover
with sauce and cheese and put in the refrigerator covered with plastic wrap.
Then place in pre heated 350 degree oven for about 30
minutes or until the cheese is melted and golden brown. Serve immediately.
Enjoy!