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Monday, March 05, 2007

Our favorite Chicken Parmesan

Baked in the oven, this Chicken Parmesan has less fat than the traditional fried dish, yet the taste is fabulous!

Chicken
Servings: 8-10

Ingredients:
2 c. crushed saltines
1 c. grated Parmesan cheese
2 tsp. paprika
1/4 tsp. pepper
8-10 chicken breasts
1 1/3 c. evaporated milk
1 c. butter, melted

In large, resealable bag or a shallow container, combine saltines, cheese, paprika, and pepper. Dip chicken in evaporated milk, then shake or dredge in saltine mixture. Pour butter into bottom of two 13x9 baking pans to coat. Arrange chicken, skin side down (if you left the skin on). Bake at 350F for 60-70 minutes or until chicken juices run clear, turning after 30 minutes. (I usually don't turn the chicken.) Top with sauce (recipe follows) and Parmesan cheese.

Sauce

Ingredients:
2 cans Italian-style stewed or diced tomatoes
2 Tbsp. cornstarch
1 tsp. Italian seasonings
2 (6 oz.) can tomato paste
1 tsp. salt

Combine all ingredients in a pot and heat through.

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