THIRTEEN COINS BREAST OF CHICKEN PARMIGIANA

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Thirteen Coins Breast of Chicken Parmigiana image

This is from a restaurant in the Seattle area. It's very quick to make, and I cheat by using a bottled alfredo sauce. Serve with pasta on the side.

Provided by lazyme

Categories     Chicken Breast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

6 boneless skinless chicken breasts
6 eggs, beaten
1/2 cup Italian seasoned breadcrumbs
6 slices mozzarella cheese (6 ounces)
1/4 cup butter
2 cups white sauce, I use alfredo sauce
3 ounces parmigiano-reggiano cheese, grated
1/2 teaspoon garlic powder
salt
pepper

Steps:

  • Season chicken with salt, pepper, and garlic. Dip in beaten eggs and dredge in Italian Bread crumbs. Lightly brown in butter (clarified butter is really the best for this).
  • Remove from pan and place in a 350ºF oven with 2 slices of Mozzarella cheese on each breast. Leave in oven until cheese is lightly browned. Add cream sauce to remainder left in frying pan.
  • When cream sauce is hot, place a ladle of the sauce onto the plate, and then place one chicken breast on top. Sprinkle with grated Parmesan cheese.

Nutrition Facts : Calories 581.5, Fat 35.3, SaturatedFat 15.9, Cholesterol 320.9, Sodium 1170, Carbohydrate 16.2, Fiber 0.7, Sugar 4.8, Protein 47.9

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