Ingredients
-
12
-
3
-
1/2
-
2
-
2
-
1
-
2
-
3
-
-
-
-
-
-
-
Directions
Acadia’s Chicken Parmesan, Most chicken parmesan that I have had in restaurants have always been made from a boneless chicken breast that was flattened with a mallet, with a dollop of mozzarella cheese and sauce. With this recipe, I have chosen instead to use boneless chicken tenderloins, with a generous amount of mozzarella and sauce. This is one of my Dad’s favorite recipes and he requests it every year for his birthday celebration. I serve it with fresh NJ sweet corn, ratatouille and garlic bread. It is a wonderful feast!, Acadia, this is simply wonderful in every-way. I followed this exactly, and it was an ease to prep, and then on to the table in literately minutes. This was so perfect after a busy Saturday, and so heart and soul warming. I followed this exactly, except used my own canned sauce from the garden this summer. Lovely! Thank you, Acadia!, With just the 2 of us for this main dish, I cut the recipe back to just 1/3 & that left a couple of servings for leftovers! Fast in the prep department, & wonderfully tasty! Now I look forward to making this another time when we have company! Thanks for posting the recipe! [Made & reviewed in the current Let’s P-A-R-T-Y! event]
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Steps
|
1
Done
|
Wisk Eggs and Milk Together in Bowl For 1 Minute. |
|
2
Done
|
Place the Bread Crumbs in Another Bowl or A. |
|
3
Done
|
Plastic Bag. |
|
4
Done
|
Dip the the Chicken in the Egg/Milk Mixture and Then. |
|
5
Done
|
Coat It With the Bread Crumbs. |
|
6
Done
|
in a Skillet on Medium High Heat Brown the Coated Chicken in the Olive Oil Par-Cooking It. |
|
7
Done
|
Then Place the Par-Cooked Chicken in a 9x12x2 Baking Dish in A. |
|
8
Done
|
Single Layer. |
|
9
Done
|
Cover the Chicken With the Mozzarella Cheese, Then the Spaghetti Sauce. |
|
10
Done
|
Sprinkle Parmesan Cheese on Top of the Sauce. |
