Ingredients
-
2
-
-
2
-
1 1/2
-
3
-
1
-
1/4
-
1/4
-
1/4
-
-
-
-
-
-
Directions
Chicken Parmigiano, Got this recipe out of a magazine my mother-in-law had It’s very good, and I really like that it serves 2 Some nights you just need a one shot meal without leftovers, and this is a tasty change , I would rate this 3 1/2 or 4 stars, but I made some changes that I think detracted from the outcome, so I’m not rating the recipe now, just commenting used canned italien stewed tomatoes that I chopped in the food processor — not quite as thick as crushed tomatoes and I wasn’t happy with the result (but that’s all I had on hand) I also used sliced mozzarella rather than shredded and dried basil — which I think was a mistake Fresh basil would have been much more flavorful, and I think it’s a must for this recipe I also would have pounded the chicken breasts there is more surface area for the topping All in all, the method is good and I think this will be a 5-star recipe when I make it again
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Steps
|
1
Done
|
Preheat Oven to 375. |
|
2
Done
|
Rinse Chicken With Cold Water and Pat Dry. |
|
3
Done
|
Spray a Non-Stick Baking Pan With Olive Oil Arrange Breasts on the Pan, Then Cover With the Tomatoes and Ricotta. |
|
4
Done
|
Season With Salt and Pepper and Sprinkle With the Garlic, Mozzarella, and Basil. |
|
5
Done
|
Bake For 35 Minutes or Until the Chicken Is Cooked Through, the Ricotta Is Bubbling Hot, and the Mozzarella Turns Golden Brown. |
