Chef Nick's Chicken Parm 5/4/15 - WSMV News 4

Chef Nick's Chicken Parm 5/4/15

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 Chicken Parmesan
Serves 4-6

2 Pounds boneless skinless chicken breasts
½ Cup all purpose flour
3 Large eggs
2 Cups Italian seasoned bread crumbs
Salt and Pepper to tasted
½ Cup olive oil
5 Cups simple tomato sauce
½ pound fresh mozzarella thinly sliced
1 Cup grated parmesan cheese

Pre heat oven to 425 degrees. Slice each breast to make 2 pieces of even thickness. Place flour, eggs and bread crumbs in 3 shallow bowls. Season chicken generously with salt and pepper. Dip in flour, eggs then breadcrumbs. Heat a medium skillet and add olive oil. When oil is hot sauté chicken just until golden brown on each side. Transfer to a paper towel lined plate. Spoon a thin layer of tomato sauce into a shallow casserole dish or sheet pan. Sprinkle some of the grated parmesan over the sauce. Place chicken on top and spoon more sauce over chicken. Top with mozzarella slices and more grated parmesan. Transfer to oven and bake for about 20 minutes till cheese is golden and bubbling. Let cool a few minutes and serve!

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