i’m not sure where my dad got this recipe… i think it was in a magazine or newspaper back in the early 70’s. no matter. i’ve always loved it, AND, big news, you don’t even have to refer to my recipe disclaimer on this one, because it’s so wonderful the way it is, that i actually FOLLOW the recipe!
- 6 chicken breasts
- 1 egg
- 1/4 cup water
- 1 cup fine dry bread crumbs
- 1/4 cup olive oil
- 3 8 oz. cans tomato sauce (Actually, I do deviate a bit here, because I buy my tomato sauce in 15 oz. cans, so I use 2 of those. It makes a little more sauce, but that’s okay because we like to serve this dish over pasta and more sauce is better than less)
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/4 tsp. dried thyme
- 1/4 cup grated parmesan cheese
- 6 slices mozzarella cheese
beat egg with water in a shallow dish. dip chicken in egg mixture and then coat with bread crumbs.
in a large skillet, heat oil; add chicken and brown on both sides.
mix tomato sauce, basil, oregano, and thyme. spread a thin layer of sauce on the bottom of a 9x13 glass baking dish. place chicken over sauce, overlapping slightly. cover with remainder of sauce. sprinkle with parmesan.
bake in preheated 400 degree oven for 30 minutes (or until chicken is done). place a slice of mozzarella on each piece of chicken and return to oven until cheese melts – about 5 minutes. serve at once.
as i mentioned, we like to have this over pasta… usually some whole wheat fettuccini or linguini.