Subj : BH&G 3463
To   : All
From : Dave Drum
Date : Thu Jul 29 2021 05:54:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Parmigiana
 Categories: Poultry, Vegetables, Cheese, Herbs, Dairy
      Yield: 4 Servings
 
    1/3 c  Chopped onion
      1 cl Garlic; minced
      1 tb Butter
 14 1/2 oz Can diced tomatoes;
           - undrained
    1/2 ts Sugar
    1/8 ts Salt
        ds Black pepper
    1/4 c  Snipped fresh basil
      4    Skinned, boned chicken
           - breast halves
    1/3 c  Seasoned fine dry bread
           - crumbs
      3 tb Grated Parmesan cheese
    1/2 ts Dried oregano; crushed
      1    Beaten egg
      2 tb Milk
      3 tb Olive oil or cooking oil
    1/4 c  Shredded mozzarella cheese
      1 tb Grated Parmesan cheese
 
  For sauce, in a medium saucepan cook onion and garlic in
  hot butter until onion is tender. Carefully stir in the
  undrained tomatoes, sugar, salt, and pepper. Bring to
  boiling; reduce heat. Simmer, uncovered, for 10 minutes
  or to desired consistency, stirring occasionally. Stir in
  basil. Keep warm.
  
  Meanwhile, with a meat mallet, pound each chicken breast
  half between two pieces of plastic wrap to 1/4-inch
  thickness.
  
  In a shallow dish stir together bread crumbs, the 3
  tablespoons Parmesan cheese, and oregano. In another bowl
  stir together the egg and milk. Dip chicken breast halves
  in egg mixture, then in crumb mixture to coat. In a 12"
  skillet cook chicken in hot oil over medium heat for 2 to
  3 minutes on each side or until golden. Transfer chicken
  to a serving platter.
  
  Spoon sauce over chicken. Top with shredded mozzarella
  and 1 tablespoon Parmesan cheese. Let stand about 2
  minutes or until cheese melts.
  
  VEAL PARMIGIANA: Prepare as above, except substitute 1
  pound boneless veal sirloin steak or boneless veal leg
  round steak, cut 1/2" thick for the chicken breast
  halves. Cut meat into 4, serving-size pieces and pound
  to 1/4" thickness as above.
  
  CREAMY TOMATO CHICKEN PARMIGIANA: Prepare as above,
  except after simmering the sauce for 10 minutes or to
  desired consistency, slowly add 3 tablespoons whipping
  cream, half & half, or light cream, stirring constantly.
  Cook and stir for 3 minutes more and then stir in the
  basil.
  
  Makes 4 servings.
  
  Better Homes & Gardens | February 2017
  
  MM Format by Dave Drum - 22 February 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A day without okra is like a day without a fuzzy slimy vegatable.
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