Thirteen Coins Breast Of Chicken Parmigiana Recipes
THIRTEEN COINS BREAST OF CHICKEN PARMIGIANA
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
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
THIRTEEN COINS BREAST OF CHICKEN PARMIGIANA
This is from a restaurant in the Seattle area called Thirteen Coins. It's very quick to make, and is very good. It's made with a white sauce rather than the more traditional red tomato based sauce. My family loves this with linguine and a salad on the side.
Provided by Vicki Butts (lazyme)
Categories Chicken
Time 25m
Number Of Ingredients 9
Steps:
- 1. Season chicken with salt, pepper, and garlic. Dip in beaten eggs and dredge in Italian Bread crumbs.
- 2. Lightly brown in butter (clarified butter is really the best for this).
- 3. 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.
- 4. 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.
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