Thursday, February 2, 2012
If you walked into my home right now you'd know that Italian food is on the menu for dinner. The scent of my italian seasoning combination mixed with sweet, roasted tomatoes, garlic and parmesan cheese permeate the air. This is comfort food to me. Bring a little comfort into your home ♥
4 chicken breasts
1 cup all purpose flour or breadcrumbs
1 quart favorite spaghetti sauce
8 oz mozzarella cheese
8 oz sliced or shredded provolone cheese
1/4 cup parmesan cheese
Preheat oven to 350°F.
Place chicken breast between two pieces of parchment paper or wax paper. Using a mallet, pound the breasts until they are 1/4 to 1/2 inch thick, repeating until all are done. Cut each breast into strips.
Set up a dredging station by putting whisked eggs in one bowl and flour or breadcrumbs in another. To the flour mixture add 1/2 teaspoon each salt, pepper, onion powder and celery salt, mixing to combine. Dip the chicken strips into the egg and then dredge through the coating.
Heat a heavy pan on the stove until hot. Add 3 tablespoons cooking oil and pan fry the chicken strips just until golden brown and then turn over and brown the other side as well, about 3 minutes on each side. Add 3 more tablespoons of oil for each batch. Don't overcook! These will cook to completion in the oven. Drain on a towel while you repeat until all strips are done.
Into a 9 x 13 casserole add a 1 cup of sauce to coat the bottom of the pan. First layer on top of the sauce is the chicken strips. Layer the provolone cheese on top of the chicken. Then layer the mozzarella cheese on top of that reserving a nice handful of cheese for topping. Add enough spaghetti sauce on top to generously cover all of it. Put the remaining mozzarella over the top and sprinkle with parmesan cheese. Place the casserole dish on a cookie sheet into the oven and bake for a minimum of 30 minutes or until bubbling. Remove from the oven and let sit for 10 minutes before serving.