Main Dishes, Poultry

Chicken Parmigiano

  • 4 Chicken breasts
  • 1 tablespoon Oregano, dried
  • 1 tablespoon Basil, dried
  • 1 tablespoon Parsley, dried
  • 1 teaspoon Thyme, dried
  • 1/2 cup Bread crumbs, fine
  • 1/4 cup Parmesan cheese
  • 1/3 cup Flour
  • 2 Eggs, beaten
  • 1 cup Cheese, Mozzarella, shredded

    • Pound chicken breasts to 1/4" thickness.

    Sesaon with salt and pepper.

    Heat someolive oil in skillet.

    Combine spices with bread crumbs. Add Parmesan cheese and mix well.

    Dredge breast in flour, shake off excess.

    Dip in egg wash and then dredge in bread crumbs.

    Fry in hot oil for about 2 minutes per side.

    To serve, put a large plate of spaghetti together, both pasta and the sauce. On top of this, place your fried chicken breasts.

    Top your chicken breasts with some sauce andthen the mozzarella cheese on top.

    Broil until cheese browns.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!