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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I came up with this by playing with my method for chicken parmigiana. The idea came from a restaurant veal dish that had green peppers. I've taken it a few steps further. This is also a delicious recipe for veal. Ingredients:
1 cup milk |
1 egg |
3/4 cup breadcrumbs |
1/4 cup parmesan cheese |
1 teaspoon oregano |
1 teaspoon basil |
1 teaspoon black pepper |
4 boneless skinless chicken breasts |
5 white mushrooms, sliced |
1/2 green pepper, sliced in rings |
1/2 white onion, sliced and in rings |
2 cups marinara sauce (i use recipe 95168) |
1 cup shredded mozzarella cheese |
2 tablespoons olive oil |
Directions:
1. Pound chicken breasts flat.
2. Whisk milk and egg together in large bowl.
3. Mix crumbs, parmisan and spices together on a plate.
4. Heat olive oil in large frying pan.
5. Dip chicken in milk mixture, then coat with bread mixture.
6. Fry chicken pieces until toasty golden coloured.
7. Coat a baking sheet with cooking spray.
8. Spread a cup of sauce on baking sheet.
9. Spread mushrooms, peppers and onions on sauce.
10. Place chicken pieces on top and cover with more sauce.
11. Bake at 350 F for 20 minutes.
12. Remove from oven and cover chicken pieces with mozzarella.
13. Return to oven for 10 minutes to melt the cheese.
14. Serve with pasta.
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