This is another goodie from sisterscafe.blogspot.com. I made this the other night when my brother-in-laws came over for dinner and they liked it a lot. In fact, between our family and the two of them we ate this entire 9X13 pan full. I made the low fat version.
CHICKEN PARMESAN
Sauce Ingredients:
2 Tb olive oil
1 large onion, chopped (approx 1 cup)
2 cloves garlic, crushed
3 cans Italian diced tomatoes
1 Tb sugar
1/2 tsp basil
1 tsp oregano
3/4 tsp salt
1/2 tsp pepper
Saute onion and garlic in olive oil until onions are tender and transparent. Add the rest of the ingredients and let simmer for 10 minutes.
Saute onion and garlic in olive oil until onions are tender and transparent. Add the rest of the ingredients and let simmer for 10 minutes.
Chicken ingredients:
1-2 pounds chicken breasts
2 eggs
Italian breadcrumbs
1/4-1/2 c olive oil
8 oz very thinly sliced mozzarella
1/4 c Parmesan cheese
Dip the chicken in egg and then in bread crumbs. Heat oil and cook chicken 2-3 minutes on each side. Put chicken on the bottom of a large baking dish (9x13). Put one thin slice of mozzarella and sprinkle parmesan on each breast and half of sauce on top. Repeat. Cover with foil and bake for 30-35 minutes at 350 degrees. Top with grated parmesan cheese.
Lowfat version: skip breading and frying of the chicken. Place the chicken raw in the dish and do one layer of the cheeses. I don't even measure, I just sprinkle on grated mozzarella and parmesan then top with sauce. Bake a little longer - more like 40 minutes.
Lowfat version: skip breading and frying of the chicken. Place the chicken raw in the dish and do one layer of the cheeses. I don't even measure, I just sprinkle on grated mozzarella and parmesan then top with sauce. Bake a little longer - more like 40 minutes.
No comments:
Post a Comment