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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is a variation on one calling for pork chops. I like this delicious main dish because it doesn't dirty a pile of pots and pans.Jim Cosgrove, Burlington, Ontario Ingredients:
6 boneless skinless chicken breast halves |
1/2 cup king arthur unbleached all-purpose flour |
2 eggs, beaten |
3/4 cup dry bread crumbs |
1/2 cup grated parmesan cheese, divided |
1 tablespoon canola oil |
sauce: |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1-1/4 cups milk |
1 teaspoon salt |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
1 can (8 ounces) tomato sauce |
1 cup (4 ounces) shredded mozzarella cheese |
Directions:
1. Pound chicken breasts. Coat with flour; dip into eggs. Combine crumbs and 1/4 cup Parmesan cheese; pat onto both sides of chicken. Brush oil onto a foil-lined 13-in. x 9-in. baking pan; place chicken in pan. Bake, uncovered, at 400° for 20 minutes.
2. Meanwhile, for sauce, melt butter in a saucepan; stir in flour until smooth. Whisk in milk; bring to a boil. Cook and stir for 2 minutes. Add seasonings. Pour over chicken. Drizzle with tomato sauce; sprinkle with mozzarella and remaining Parmesan. Bake 15 minutes longer or until the cheese is lightly browned. Yield: 6 servings.
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