Chicken Parmigiana

Chicken Parmigiana

Delicious! One of my best friends, who loves to cook for crowds of people, shared this recipe for Chicken Parmigiana with me. In fact, she, along with 7 or 8 additional friends from our home fellowship group, served this lovely dish at my youngest daughter's wedding. It was sooo good! Thank you, Rosa!


Ingredients:
10 skinless, boneless chicken breast halves
1 1/2 c. unbleached organic all-purpose flour
real sea salt or Redmond Real salt and freshly ground pepper to taste
3 large eggs and 1 T. water, beaten together well
1 cup whole wheat bread crumbs (more if needed)
2/3 c. freshly grated Parmesan cheese (more if needed)
3 tbsp. expeller-expressed, extra-virgin olive oil
1 jar Trader Joe's Organic Spaghetti Sauce with Mushrooms (fat-free)
10 slices of mozzarella cheese (or however many pieces of chicken there are after pounding)

Directions: 
1. In a zipper baggie (do not seal), pound chicken gently with the smooth side of a mallet to 1/2-inch thickness. If chicken breast is very large, butterfly thickest part and then slice breast evenly into 2 pieces before pounding.

2. Season chicken on both sides with salt and pepper.

3. Place flour in a shallow bowl, eggs also in a shallow bowl and bread crumbs mixed with Parmesan in a shallow bowl (3 shallow bowls altogether).

4. Lightly dredge chicken in flour then dip in egg, coating completely and then in bread crumbs.

5. Prepare all chicken before frying to keep cooking time uniform.

6. Heat 3 T. olive oil over medium-high heat in a large skillet. 
Make sure pan is well heated (but not smoking).

7. Place chicken in pan (it should sizzle) and fry for 4 minutes on each side until golden brown, turning once.

8. As chicken comes out of pan, place in a 9x13-inch baking dish.

9. Continue to fry chicken, adding more oil as needed.

10. When all chicken is fried, heat the spaghetti sauce in the same skillet chicken was cooked in, scraping up the stuck on flour.

11. After the sauce is hot, pour over chicken.

12. Top with a slice of mozzarella cheese.

13. Bake in a preheated 350-degree oven for about 15 minutes.

14. Sprinkle extra Parmesan over chicken and serve. Makes 10-12 servings.

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Sharon Kaufman
Jesus Christ has been my Savior for 44 years. Robert, the wonderful man that God provided to love me has been my husband for 42 of those years. We have four children, all grown, several with children of their own. Of course that means that we have grandchildren - 10 to be exact, and three great granddaughters. I have been a stay-at-home mom, sometimes helping to supplement the income from within the home. Now I am a stay-at-home grandmother. Jesus Christ has been my guide and keeper and I have found, in all the trials, heartbreaks and good times that He just keeps getting sweeter and sweeter as the years roll by. My future is secure and I look forward to eternity in the presence of my Creator, Redeemer and King.
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