Tuesday, April 28, 2009

4 boneless, skinless chicken breasts (approx. 1 lb/500 g)

1/2 cup all-purpose flour

2 eggs, beaten

3/4 cup dry bread crumbs

1/2 cup grated Parmesan cheese, divided

1 tbsp vegetable oil

2 tbsp butter

2 tbsp all-purpose flour

1 1/4 cups milk

1 tsp salt

1/4 tsp each of pepper, dried basil, & oregano

3/4 cup prepared tomato sauce

1 cup grated mozzarella cheese

1) Pat chicken dry. Pound to flatten slightly.

2) Dust chicken lightly with flour. Dip into egg.

3) Combine bread crumbs with 1/4 cup(50mL) of the Parmesan cheese. Pat bread crumb mixture into the chicken.

4) Line a 9 x 13 inch(3.5L) baking dish with foil. Brush with vegetable oil. Arrange chicken in the dish in a single layer.

5) Bake in a preheated 400 degree F (200 degree C) oven for 20 min.

6) Meanwhile in medium-sized saucepan, melt butter and whisk in 2 tbsp (30 mL) flour. Cook, without browning, for 3 min.

7) Whisk in milk. Bring to a boil. Add seasonings; reduce heat. Cook 5 min, stirring often.

8) Spread some of the milk sauce on each chicken breast. Drizzle with prepared tomato sauce. Sprinkle with Mozzarella and remaining Parmesan cheese.

9) Bake 15 to 20 min longer.
Preparation time: 30 minBaking time: 35 min

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