|Who can resist all that cheese.. |
One of our family favorites except I tweaked it a little!
6 boneless chicken breasts
Italian flavored bread crumbs
2 eggs beaten with 2 tablespoons water
1 teaspoon each garlic powder, oregano, dried or fresh basil and parsley chopped
1 cup grating cheese
4 or 5 cups shredded mozzarella cheese you can use more or less
marinara sauce (Click here for mom's homemade recipe) or store bought
white wine (optional)
oil to cook in
First cut the breasts of chicken in long 1/4 slices. Set aside. Next pour 3 cups of bread crumbs in a ziplock bag, add all the spices, a 1/4 cup of the grating cheese and shake it, set aside.
You will need to set up a dunking station, one pie plate with egg wash and one for bread crumbs. Dip chicken in egg, shake in flour, place back into the egg mixture then shake in bag of flavored bread crumbs. Continue with all chicken pieces, placing them on a wax paper lined cookie sheet until ready to fry. In the meantime heat the oil.
Heat oil of choice (I prefer a mix of olive oil and canola oil) on medium low heat. Fry in lots of 3 or 4 three pieces at a time, around 4 minutes on each side or until juices run clear, drain on paper towels. Transfer to a large 13x9 baking pan, adding two tablespoon of olive oil to the bottom of the pan and 1/4 cup white wine, sprinkle a little bit of garlic powder evenly on top of the wine, add the chicken on top. Note: Do not layer pieces use an extra pan if you run out of room.
Heat oven to 420 degrees.
On each piece of chicken top with sauce, grating cheese and a generous amount of shredded mozzarella. Bake in the oven at 420 degrees until the cheese is browned on top around 15 minutes.
If your counting calories and preferred baked. The alternative method would be to place the breaded chicken on a parchment lined cookie sheet, drizzle with olive oil and bake around 25 minutes. Just before chicken is cooked add the sauce, cheese and bake until melted on 350 degrees hot oven.