Monday, August 27, 2007

Chicken Parmesan

Chicken Parmesan, Buttered Carrots, Sprouted Fettuccine with Olive Oil, Basil, Cherry Tomatoes and Parmesan The Chicken

1 14-oz can fire roasted, crushed tomatoes
1 6-oz can tomato paste
2 TBS fresh basil (2 tsp dried)
2 TBS fresh oregano (2 tsp dried)
1 tsp garlic powder

4-6 chicken breasts
salt & pepper
beaten egg(s)
Italian seasoned dry breadcrumbs (I used BlueFin Bay, Ian's also has a good one)

Olive oil

1 cup shredded Mozzarella
4 tsp shredded Parmesan

Preheat to 400 degrees. Grease roasting pan.

In saucepan, combine tomatoes, tomato paste, basil, oregano and garlic powder, set over medium heat, bring to a simmer until ready to use (1o minutes).

Combine the flour, salt and pepper in a shallow dish. Beat egg(s) in a shallow dish. Place bread crumbs in, yes, a shallow dish. Coat the chicken in flour, then egg, then breadcrumbs. Heat olive oil in heavy skillet and fry chicken until nicely browned on both sides (2-3 minutes). Place chicken in roasting pan and top each with tomato sauce and shredded cheese. Cover with foil and bake for 20 minutes. Remove foil and bake 10 minutes. Eat.

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