Chicken Recipe1 -- Chicken Parmigiana - serves 4 – Best wine suggested wine for this dish would be red based wines like Chianti or Sangiovese Ingredients: 3/4 cup plain breadcrumbs 1/2 cup grated parmesan cheese 1 teaspoon oregano 8 chicken cutlets or 6 boneless, skinless chicken breasts, halved horizontally (about 1 1/2 to 1 3/4 pounds total) Salt and fresh ground pepper 1 large egg, lightly beaten 2 cups jarred tomato sauce or Easy Chunky Tomato Sauce 1/4 cup olive oil 6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices Cooking Instructions: 1. Heat broiler. Combine breadcrumbs, oregano and parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, and then dredge in breadcrumb mixture, turning to coat both sides. 2. Spread tomato sauce onto the bottom of a 10-by-15 inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets. 3. Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.
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