Recipe for Thirteen Coins Breast Of Chicken Parmigiana from the Restaurant section.
Thirteen Coins Breast of Chicken ParmigianaSource: Thirteen Coins, Seattle, Washington 6 (7 ounce) boneless, skinless chicken breasts
6 eggs, beaten
1/2 cup Italian bread crumbs
6 ounces sliced mozzarella cheese
1/4 cup (1/2 stick) butter
2 cups white cream sauce
3 ounces Parmiagana Regiano cheese
1/2 teaspoon powdered garlic
Salt
Pepper Season chicken with salt, pepper and garlic. Dip into 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 350 degree F oven with 2 slices of Mozzarella cheese on each breast. Bake until cheese is lightly browned. Add cream sauce to remainder left in frypan. 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. Serves 6.
We hope you enjoy your freshly made Thirteen Coins Breast Of Chicken Parmigiana. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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