CHICKEN MILANO

Chicken Milano image

I came up with this by playing with my method for chicken parmigiana. The idea came from a restaurant veal dish that had green peppers. I've taken it a few steps further. This is also a delicious recipe for veal.

Provided by Paul Elliott

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 cup milk
1 egg
3/4 cup breadcrumbs
1/4 cup parmesan cheese
1 teaspoon oregano
1 teaspoon basil
1 teaspoon black pepper
4 boneless skinless chicken breasts
5 white mushrooms, sliced (or 2 portobello)
1/2 green pepper, sliced in rings
1/2 red pepper, sliced in rings
1/2 white onion, sliced and in rings
2 cups marinara sauce (I use recipe 95168)
1 cup shredded mozzarella cheese
2 tablespoons olive oil

Steps:

Pound chicken breasts flat.
Whisk milk and egg together in large bowl.
Mix crumbs, parmisan and spices together on a plate.
Heat olive oil in large frying pan.
Dip chicken in milk mixture, then coat with bread mixture.
Fry chicken pieces until toasty golden coloured. Set aside.
Coat a baking sheet with cooking spray.
Spread a cup of sauce on baking sheet.
Spread mushrooms, peppers and onions on sauce. Bake at 375 for 15 minutes.
Take out and place chicken pieces on top and cover them with more sauce.
Bake at 375 F for 15 minutes.
Remove from oven and cover chicken pieces with mozzarella.
Return to oven for 5 minutes to melt the cheese.
Serve with pasta.

Nutrition Facts : Calories 573.6, Fat 26, SaturatedFat 9.3, Cholesterol 160.8, Sodium 1133.7, Carbohydrate 40.1, Fiber 5.5, Sugar 15, Protein 43.4

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