6 Chicken Breast Halves
1 Onion
3 Eggs
1/4 cup Parmesan Cheese
Lemon Zest
Salt and Pepper
4 tbsp Parsely Chopped

Slice each chicken breast in half and pound thin
In a bowl combine eggs, salt, pepper, lemon zest, and parmesan cheese
Coat each breast with egg wash and dredge lightly in breadcrumbs
Place on Lightly Oiled Cookie Sheet and Baken at 400 for 10 minutes until breadcrumbs are golden brown

Sauce
Boil 4 cups of water
Place 6 medium tomatoes in boiling water for one and a half minutes and remove to cold water
Peel skin off of tomatoes, quarter and remove seeds
Place in blender and puree

Sautee onion, parsely, garlic, onion , salt and pepper in oil
When fragrant, add tomato puree and cook for 5 – 7 minutes

Layer chicken breast and sauce, grated parmesan and slided parmesan in a glass pan
Set oven to 375 Cook covered for 20 minutes and add mozarella then cook for an additional 5 – 10 minutes uncovered until mozarella is bubbly

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