INGREDIENTS (makes 2. I usually make double or modify the amount as needed)
1 boneless, skinless chicken breast
pasta sauce
1 egg mixed with a little milk/cream
1/2 c bread crumbs
shredded (or sliced) mozzarella/provelone
parmesan
(optional) marinade of soy, pinot noir wine, garlic, oil, lemon juice, poultry seasoning, honey.
(optional) marinade of soy, pinot noir wine, garlic, oil, lemon juice, poultry seasoning, honey.
DIRECTIONS
method 1:
Preheat oven broiler.
Preheat oven broiler.
Heat some olive oil in a skillet while you prep the chicken:
Slice the chicken breast in half lengthwise, and wrap each half in seran wrap or a ziplock bag and pound chicken to 1/4" thickness.
Stir egg in a small bowl, and put bread crumbs in another bowl.
Dip each piece of chicken in egg and then bread crumbs to coat. Repeat. (so they are double coated). Place on greased wire rack to keep the breading intact.
Saute chicken in skillet for 5-8 minutes or till cooked, then return back to the rack (I had a rack sitting in a pan). Top with cheese and put under broiler until cheese melts.
Top chicken with pasta sauce and parmesan.
method 2:
Slice chicken breasts in half lengthwise. Marinate overnight.
Mix egg with a bit of cream or milk, and dip each chicken piece in it, then coat with bread crumbs.
Dip in the egg/bread crumbs again (to double coat).
Heat oil in a skillet over med-high heat. Brown both sides of the chicken.
Preheat oven to 350F.
Place chicken in a baking dish. Top each piece with sliced cheese, then pour pasta sauce over everything.
Top with grated parmesan.
Bake for 25-30 min, till chicken is done. (allow to rest a few min if desired)
more photos:
\method 1 photos:
method 2 photos:
