I also cook by taste so measurements may not be exact......
Chicken Parmasiagna(sp?)
2 sm or 1 lg pkg of chicken breast
1 can crushed tomatoes
1 jar of prepared tomato sauce--if you are real cute, you can make your own sauce
1 pkg or half pound of provolone
2 pkgs of block mozarella
3 pkg of shredded mozarella
1 lg onion
1 green pepper
garlic
2 cans bread crumbs, italian flavor
3 eggs
milk
oregano, basil, salt and pepper, paprika
cooking spray
Step 1- Make the sauce
saute onion, pepper and garlic in pot using canola oil on medium heat; when garlic is transparent add crushed tomatoes and sauce. season with oregano, basil, salt and pepper. low simmer til chicken is done.
Step 2-
butterfly the chicken, make a egg wash using the milk, heat frying pan using canola oil,dredge the chicken in egg wash then in the bread crumbs; fry 2 minutes on each side lay on paper bag or paper towel to drain
Step 2.5
cut the cheese..lol...literally, cut up your mozarella about 1/3 in thick.
Step 3-make your layers
get your 13x9 baking dish, spray bottom and sides with cooking spray
place slices of provolone on the bottom, next add the chicken, then spoon in the sauce generously, add sliced and shreded mozarella, repeat until chicken is gone.
add left over mozarella to the top and some sauce if the final product looks a little dry.
bake about 45 minutes at 350 degrees, cheese should be bubbly and gooey
. you should also see the sauce bubbling in the pan
Makes about 8-10 servings
Note: With left over sauce you can make spaghetti