Monday, June 3, 2013

Chicken Parmigan

  1. Pound out chicken breast until pretty thin. Then flour, egg and Italian bread crumbs (in that order) place on cookie sheet lined with parchment paper place in oven at 375. The parchment paper helps crisp the chicken. You have to flip the chicken. I'm not sure on time but basically we flipped it when the bottom of the chicken was golden and had a nice crust. when both sides are golden, then put a small amount of whatever marinara sauce you use at the bottom of the casserole dish. place the chicken on top and sprinkle chicken with cheese. we used a romano, parmessan mix bake until cheese is melted and has a nice bubbly goldness to it