Friday, October 21, 2011
4 boneless skinless chicken breasts
1 cup finely grated parmigiano-reggiano or parmesan cheese
1 cup panko bread crumbs
2 tsp dried oregano
1/4 tsp salt
1/8 tsp pepper
1/2 tsp paprika
1/4 cup butter, melted....just do it:)
2 cups home-made or good quality store bought pasta sauce (PC Tomato Basil is nice)
6 slices fresh mozzarella cheese....(sold in a ball and is soft)
Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2 inch (1 cm) thick. Cut lengthwise on diagonal into 4- x 1-1/2-inch (10 x 4 cm) strips. In bowl, whisk eggs. In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.
One at a time, dip chicken strips into eggs, letting any excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere. (Make-ahead: Refrigerate, layered between waxed paper, in airtight container for up to 24 hours. Or freeze for up to 2 weeks; bake frozen, adding 5 minutes to baking time.)
Arrange on greased baking sheets; drizzle with butter. Bake in 425°F (220°C) oven until golden, crispy and no longer pink inside, about 15 minutes.
While chicken is baking, warm the sauce gently and slice the cheese.
Place warmed sauce in casserole dish ( reserve a few spoonfuls to place on top of chicken) and then set cooked chicken on top. Add the reserved sauce and then the cheese slices. Broil till the cheese is just melted.....only a few minutes.
I serve with Fettuccine Alfredo