Home-Style Baked Chicken Parmesan
|
Ingredients |
|
4 |
boneless, skinless chicken breasts (approx. 1 lb/ 500 g) |
4 |
|
½ cup |
flour |
125 mL |
|
2 |
eggs, beaten |
2 |
|
3/4 cup |
dry bread crumbs |
175 mL |
|
½ cup |
grated Parmesan cheese, divided |
125 mL |
|
1 Tbsp |
vegetable oil |
15 mL |
|
2 Tbsp |
butter |
30 mL |
|
2 Tbsp |
flour |
30 mL |
|
1 ¼ cups |
milk |
300 mL |
|
1 tsp |
sale |
5 mL |
|
¼ tsp |
each of pepper, dried basil, and oregano |
1 mL |
|
3/4 cup |
prepared tomato sauce |
175 mL |
|
1 cup |
grated Canadian mozzarella cheese |
250 mL |
|
|
|
|
| Directions |
|
Preheat oven to 400°F (200°C). Pat
chicken dry. Pound to flatten slightly. Dust chicken lightly
with flour. Dip into egg. Combine breadcrumbs with ¼ cup (60
mL) of the Parmesan cheese. Pat breadcrumb mixture onto the
chicken. Line a 9 x 13 inch (3.5 L) baking dish with foil.
Brush with vegetable oil. Arrange chicken in the dish in a
single layer. Bake for 20 minutes until golden brown and
cooked through. Meanwhile, in medium-sized saucepan melt
butter and whisk in 2 Tbsp (30 mL) flour. Cook, without
browning, for 3 minutes. Whisk in milk. Bring to a boil. Add
seasonings; reduce heat. Cook 5 minutes, stirring often.
Spread some of the milk sauce on each chicken breast. Drizzle
with prepared tomato sauce. Sprinkle with mozzarella and
remaining Parmesan cheese. Bake 15-20 minutes longer. |
|
Nutrient Content |
|
Per Serving: Energy 637.4 Kcal ·
Carbohydrate: 38.9 g · Protein: 58.7 g · Fat (Total): 26.2 g
· Calcium: 573.5 mg |
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