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3 - chicken breast halves (5 ounce), skinless and boneless
3/4 cup - shredded mozzarella cheese
1 tbsp - freshly grated parmesan cheese
1 tbsp - butter
1 tsp - minced garlic
1/3 cup - minced onion
250 g - tomatoes with juice
1/2 tsp - sugar
1/4 cup - heavy cream
1/3 cup - fine dry bread crumbs
2 tbsp - freshly grated parmesan cheese
1/2 tsp - dried oregano
1 - egg, beaten
2 tbsp - milk
3 tbsp - olive oil
pepper - to taste
salt - to taste
How to Make Chicken Parmigiana
Melt butter in a saucepan over medium heat. Stir in garlic and onion.
Cook until, the onion has softened and turned translucent, about 2 minutes.
Add diced tomatoes and sugar.
Increase heat to medium-high, and bring it to a simmer.
Then reduce the heat to medium-low, and continue simmering for 10 minutes, stirring occasionally.
Once the sauce has simmered, stir in the cream and season to taste, with salt and pepper.
Simmer for an additional 3 minutes.
Lower heat and keep sauce warm.
Stir together bread crumbs, parmesan cheese and dried oregano. Set aside.
In a small bowl, whisk together the egg and milk, until it blends.
Dip the chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
Heat olive oil in a large skillet, over medium heat.
Add chicken breasts and cook on both sides, until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown( about 10 minutes).
To serve, spoon the sauce over the chicken.
Top with mozzarella and parmesan cheeses.
Let it stand for a few minutes, until the cheese has melted from the heat of the sauce.
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