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Thirteen Coins Breast of Chicken Parmigiana
Thirteen coins chicken parmigiana can be made at home with this recipe.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
- 3 pounds boneless skinless chicken breasts
- 6 beaten eggs
- 1/2 cup Italian Bread Crumbs
- 6 ounces sliced Mozzarella Cheese
- 1/4 cup butter
- 2 cups White Cream Sauce
- 3 ounces Parmiagana Regiano Cheese
- 1/2 teaspoon powered Garlic
- salt and pepper to taste
Season chicken with salt, pepper, and garlic. Dip in beaten eggs and dredge in Italian Breadcrumbs. Lightly brown in butter clarified butter is really the best for this.
Remove from pan and place in a 350-degree oven with 2 slices of Mozzarella cheese on each breast. leave in oven until cheese is lightly browned.
Add cream sauce to remainder left in fry pan. When cream sauce is hot, place a ladle of the sauce onto the plate, and then place one chicken breast on top. Sprinkle with grated Parmesan cheese.
Calories: 864kcal | Carbohydrates: 15g | Protein: 68g | Fat: 57g | Saturated Fat: 20g | Cholesterol: 372mg | Sodium: 1522mg | Potassium: 957mg | Fiber: 0g | Sugar: 1g | Vitamin A: 865IU | Vitamin C: 3mg | Calcium: 367mg | Iron: 2.3mg