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Chicken Parmesan Plus (Tim Bryant/Fisherking)
2-4 boneless skinless chicken breasts
1 (14.5 ounce) can crushed tomatoes
1 (14.5 ounce) can tomato sauce
1 cup flour
1 cup breadcrumbs
1 cup sharp cheddar, shredded (more if desired)
1 cup parmesan, shredded
1/2 cup fresh basil, chopped...optional but very good
3 cloves garlic, chopped
2 eggs for coating chicken
Cavender's Greek Seasoning to taste
I buy my chicken breast on the bone with skin and remove skin and bone. I do this for the cost factor. I buy the chicken when it is on sale and store in freezer. This is an option but really cuts down on costs.
In a medium size roasting pan, or any one you like to use in the oven, pour in 2/3 of the tomato sauce and 2/3 of the crushed tomatoes. Spread garlic in this mixture and season with some Cavenders Greek Seasoning or lemon pepper. Add about half of the two cheeses now and mix lightly.
Heat a skillet and add couple of TBS of cooking oil. While this is heating, flour chicken, then dredge in egg wash, and cover with breadcrumbs. Cook chicken for 3-4 minutes on each side and remove to the oven pan. Cover with remaining crushed tomatos, tomato sauce, and cheese. Place in preheated 375 degree oven for 45 minutes.
Prepare pasta to cover with sauce...I usually use eggs noodles. A Salad or most green vegatables will serve as a great side dish for this. Also, garlic bread is a good accompaniment.
I have used prepared grated parmesan cheese with this and it has been very good.
This recipe was given to me by Tim Bryant (fisherking) It's an excellent recipe! Thanks, Tim.
2-4 boneless skinless chicken breasts
1 (14.5 ounce) can crushed tomatoes
1 (14.5 ounce) can tomato sauce
1 cup flour
1 cup breadcrumbs
1 cup sharp cheddar, shredded (more if desired)
1 cup parmesan, shredded
1/2 cup fresh basil, chopped...optional but very good
3 cloves garlic, chopped
2 eggs for coating chicken
Cavender's Greek Seasoning to taste
I buy my chicken breast on the bone with skin and remove skin and bone. I do this for the cost factor. I buy the chicken when it is on sale and store in freezer. This is an option but really cuts down on costs.
In a medium size roasting pan, or any one you like to use in the oven, pour in 2/3 of the tomato sauce and 2/3 of the crushed tomatoes. Spread garlic in this mixture and season with some Cavenders Greek Seasoning or lemon pepper. Add about half of the two cheeses now and mix lightly.
Heat a skillet and add couple of TBS of cooking oil. While this is heating, flour chicken, then dredge in egg wash, and cover with breadcrumbs. Cook chicken for 3-4 minutes on each side and remove to the oven pan. Cover with remaining crushed tomatos, tomato sauce, and cheese. Place in preheated 375 degree oven for 45 minutes.
Prepare pasta to cover with sauce...I usually use eggs noodles. A Salad or most green vegatables will serve as a great side dish for this. Also, garlic bread is a good accompaniment.
I have used prepared grated parmesan cheese with this and it has been very good.
This recipe was given to me by Tim Bryant (fisherking) It's an excellent recipe! Thanks, Tim.
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