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6 boneless, skinless chicken breast halves 1/2 c. flour 2 eggs, beaten 3/4 c. dry bread crumbs 1/2 c. grated Parmesan cheese, divided 1 Tbsp. cooking oil Sauce: 2 Tbsp. butter or margarine 2 Tbsp. flour 1 1/4 c. milk 1 tsp. salt 1/2 tsp. dried basil 1/2 tsp. dried oregano 1/4 tsp. pepper 1 (8 oz.) can tomato sauce 1 c. (4 oz.) shredded Mozzarella cheese Pound chicken breasts. Coat with flour; dip into eggs. Combine crumbs and 1/4 cup Parmesan cheese; pat onto both sides. Brush oil onto a foil-lined 13 x 9-inch baking; pan. Place chicken in pan. Bake, uncovered, at 400 degrees for 20 minutes. Meanwhile, for sauce, melt butter. Stir in flour until smooth. Whisk in milk; bring to a boil and cook and stir 2 minutes. Add seasonings. Pour over chicken. Drizzle with tomato sauce. Sprinkle with Mozzarella and remaining Parmesan. Bake 15 minutes longer or until cheese is lightly browned. Yields 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |