(Copyright © 2009 Someday Gourmet)
Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Level II
Yield: 3-4 servings
Ingredients
- 2 large boneless skinless Chicken Breasts
- 1 cup of your favorite Marinara or red sauce
- 1/2 cup thinly sliced fresh Mozzarella (about 8 slices) or 1 bag of shredded
- 1 egg
- 1/4 cup fat free half&half, cream or milk
- 1 tablespoon chopped basil
- 1 1/2 cup Italian Bread Crumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon garlic powder
- 1 teaspoon fresh or dried finely chopped thyme
- 1 teaspoon fresh or dried finely chopped rosemary
- 1 teaspoon or to taste red pepper flakes
Directions
Preheat the oven to 375.
Add the egg to a medium bowl and beat excessively with a fork. No lumps allowed! Stir in the cream/milk and set aside. Next mix the 6 coating ingredients together in a shallow bowl or pie pan. Last, grease a 11x9 baking pan.
Wash and prepare chicken breasts, removing all excess fat and skin. Butterfly each breast of chicken by placing it flat on the cutting board and slowly cutting through it sideways. Begin along the largest side edge and work length ways down the piece (be sure to use a freshly sharpen knife). Cut each breast into 2 (or more pieces) to make more servings.
Dip each piece of chicken into the egg mixture, let excess drip off, and coat each side with breadcrumb mixture. Arrange in the greased pan and repeat for each piece of chicken. Bake in the middle of the oven at 350 for 20 minutes.
After 20 minutes, remove from oven and preheat oven to Broil (Hi). Spoon red sauce over each piece of chicken and spread cheese evenly over each piece of chicken. Broil chicken for 5-6 minutes until melted and starting to brown.
Sprinkle basil on top and serve immediately.
Add the egg to a medium bowl and beat excessively with a fork. No lumps allowed! Stir in the cream/milk and set aside. Next mix the 6 coating ingredients together in a shallow bowl or pie pan. Last, grease a 11x9 baking pan.
Wash and prepare chicken breasts, removing all excess fat and skin. Butterfly each breast of chicken by placing it flat on the cutting board and slowly cutting through it sideways. Begin along the largest side edge and work length ways down the piece (be sure to use a freshly sharpen knife). Cut each breast into 2 (or more pieces) to make more servings.
Dip each piece of chicken into the egg mixture, let excess drip off, and coat each side with breadcrumb mixture. Arrange in the greased pan and repeat for each piece of chicken. Bake in the middle of the oven at 350 for 20 minutes.
After 20 minutes, remove from oven and preheat oven to Broil (Hi). Spoon red sauce over each piece of chicken and spread cheese evenly over each piece of chicken. Broil chicken for 5-6 minutes until melted and starting to brown.
Sprinkle basil on top and serve immediately.
Editor's Notes
- If available, place the chicken on a roasting rack inside of the baking pan for the first 20 minutes to allow the bottom to crisp as well
- For extra crunch, substitute coarsely crushed corn flakes for the breadcrumbs
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