Chicken Parmesan

Chicken Parmesan

1 Boneless Chicken Breast                                                                      

 Flour, Egg wash, flour & BREADCRUMBS=

 STANDARD BREADING PROCEDURE

TT MARINARA SAUCE

TT GRATED MOZZ

TT GRATED PARM CHESSE

DIRECTIONS:

Pound chicken breast until

DREDGE IN FLOUR

PLACE IN EGGWASH

IN BREAD CRUMBS

BACK INTO EGGWASH AND THEN BREAD CRUMBS AGAIN (STANDARD DOUBLE BREADING PROCEDURE)

SAUTE TIL GOLDEN BROWN AND SHINGLE INTO 2” HOTEL PANS LACED WITH MARINARA SAUCE

FINISH BAKING TO 160* IN 350* OVEN

TOP WITH SAUCE, MOZZ, AND THEN PARM LET CHEESE FORM NICE GOLDEN BROWN APPEARANCE, TOP WITH FRESH CHOPPED PARSELY

Serve with green beans & pasta of your choice

          Marinara Sauce

                 Ingredients

·         TT Chicken Stock

·         2 tablespoons olive oil

·         3 cloves garlic, minced

·         1 cup crushed tomatoes

·         ½ cup tomato puree

·         2 1/2 tablespoons dried oregano

·         2 1/2 tablespoons dried parsley

·         1/4 cup grated Romano cheese

·         1/3 cup grated Parmesan cheese

·         2 bay leaves

·         1 teaspoon onion powder

Directions

1.      Heat oil in a large saucepan over medium heat. Sauté garlic until aromatic and tender. Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 20 minutes. Add chix stock if needs to be thinned out