6 (7 ounces) Boneless, skinless Chicken Breasts
6 Eggs, beaten
1/2 cup Italian Bread Crumbs
6 ounces sliced Mozzarella Cheese
1/4 cup butter
2 cups White Cream Sauce
3 ounces Parmiagana Regiano Cheese
1/2 teaspoon powered Garlic
Salt
Pepper
Season chicken with salt, pepper, and garlic. Dip in beaten eggs and dredge in Italian Bread crumbs. Lightly brown in butter clarified butter is really the best for this. Remove from pan and place in a 350 degree oven with 2 slices of Mozzarella cheese on each breast. leave in oven until cheese is lightly browned. Add cream sauce to remainder left in fry pan. When cream sauce is hot, place a ladle of the sauce onto the plate, and then place one chicken breast on top. Sprinkle with grated Parmesan cheese.
6 Eggs, beaten
1/2 cup Italian Bread Crumbs
6 ounces sliced Mozzarella Cheese
1/4 cup butter
2 cups White Cream Sauce
3 ounces Parmiagana Regiano Cheese
1/2 teaspoon powered Garlic
Salt
Pepper
Season chicken with salt, pepper, and garlic. Dip in beaten eggs and dredge in Italian Bread crumbs. Lightly brown in butter clarified butter is really the best for this. Remove from pan and place in a 350 degree oven with 2 slices of Mozzarella cheese on each breast. leave in oven until cheese is lightly browned. Add cream sauce to remainder left in fry pan. When cream sauce is hot, place a ladle of the sauce onto the plate, and then place one chicken breast on top. Sprinkle with grated Parmesan cheese.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/51830-thirteen-coins-breast-chicken-parmigiana.html
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