Thursday, November 20, 2008

Baked Italian Chicken

6 boneless skinless chicken breast halves
1/2 cup flour
2 eggs, beaten
3/4 cups Italian bread crumbs
1/2 cup grated Parmesan cheese divided
1 tablespoon cooking oil
2 tablespoons butter or margarine
2 tablespoons flour
1-1/4 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1 can (8 oz.) tomato sauce
1 cup (4 oz) shredded mozzarella cheese

Pound chicken breasts. Coat with flour; dip into egg.

Combine crumbs and 1/4 cup Parmesan cheese; pat onto both sides of chicken.

Brush oil onto a foil lined 13 x 9 x 2 inch baking pan. Place chicken in pans. Bake uncovered at 375 degrees for 30 minutes.

Meanwhile, for sauce, melt butter in sauce pan; stir in flour until smooth. Whisk in milk; bring to boil. Cook and stir for 2 minutes. Add seasoning. Pour over chicken. Drizzle with tomato sauce. Sprinkle with mozzarella and remaining Parmesan cheese. Bake another 45 minutes or until cheese is lightly browned.

*My Notes:*
-My family enjoys this with a side of spaghetti.

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