Chicken Parmigiana

This is one of my favorites, and I have a panic attack when I can't find the recipe, even tho I have made it 1000 times, I need the recipe in front of me! So now, it is in a safe place. :-)



3 whole chicken breasts ( boneless also works )

1/2 cup fine seasoned dry bread crumbs

1/2 cup grated Parmesan cheese

1 large egg

1/4 to 1/3 cup olive oil

2 cups spaghetti sauce ( canned or make your own, I'll post a sauce later )

1 garlic clove, crushed

1 teaspoon dried oregano

1 pkg ( 8 oz ) mozzarella cheese cut into 6 slices

3 cups hot cooked pasta

2 tablespoons minced parsley

1. preheat the oven to 350F. Remove and discard skin from each chicken breast: cut each breast in half. In a shallow bowl, combine bread crumbs and 1/4 cup of the Parmesan cheese. Place egg in another shallow bowl and beat thoroughly.

2. Dip a chicken piece into beaten egg, letting excess drip off, then dip chicken into bread crumb mixture, turning it to coat thoroughly. Shake to remove excess crumbs. Repeat until all chicken pieces are coated.

3. In a large skillet, heat 1/4 cup of the Olive oil over medium-high heat until hot. Add half of the chicken pieces: saute' 5 minutes on each side, turning once, until golden brown. Remove to plate. Repeat with remaining chicken, adding oil to skillet as necessary.

4. In a small bowl, combine spaghetti sauce, garlic and oregano; mix thoroughly. Pour into a 13 x 9 x 1 3/4 inch baking dish. Arrange chicken pieces bone side down over sauce mixture. Cover loosely with a sheet a aluminum foil. Bake 40 minutes.

5.Remove foil from baking dish . Top each piece of chicken with one slice of mozzarella cheese. Sprinkle with remaining 1/4 cup Parmesan cheese. Return dish to the oven and bake 10 minutes longer or until mozzarella is lightly browned and sauce is bubbly.

6. To serve: Toss hot cooked pasta with 1 tablespoon Olive oil and the minced parsley. Transfer pasta to the center of a serving platter; arrange chicken parmigiana around the pasta and serve immediately.

Makes 6 servings