Thursday, February 23, 2017

Italian Chicken Breasts!

This chicken is so tender and moist! Pound 4-6 chicken breasts until about 1/2 inch thick. Coat them in flour and then dip them in an egg beaten with 1 tsp. water. thoroughly coat them in an Italian bread crumb or add 1 tsp. of dried oregano to plain bread crumbs. Fry them in hot oil for 8 minutes on one side. Flip them and fry them for another 2 minutes. Remove and place a piece of mozzarella on top of them. Warm 1 can tomato sauce up with 1/4 tsp. garlic powder and 1/4 tsp dried basil leaves in it. Spread some of the tomato sauce on the cheese and some freshly grated Parmesan. Serve immediately. 

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