Chicken Parmigiano

I just couldn't bear it, I need to have some more. Sbarro's Chicken Parmigiano inspired me to make my own. Another good news, my oven is now working!!! Chicken Parmigiano was taken after "Parmigiana" meaning: slices of eggplants layered with cheese and tomato sauce then baked.-source- One attribute that brought out the name Parmigiano is the use of Parmesan cheese in the recipe. In some countries, chicken parmigiano is serve to top a plate of pasta.

Ingredients:

• 6 pieces chicken breasts fillet
• Extra Virgin Olive Oil
• 2 Cups Grated Parmesan Cheese
• 1 Cup Quick Melt Cheese or Mozzarella Cheese
• 1 Can (26oz.)Del Monte  Italian Herb Chunky Sauce
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh parsley
• 2 eggs (beaten)
• 1/2 cup flour
• 1 Cup bread crumbs
• 1 whole garlic minced
• 450g Linguini
• 1/2 tsp Ground Pepper

*Baking Dish
*Frying Pan

How To:

• Season Chicken Breasts with  pepper
• Dip each in egg, coat with flour, dip again in egg then coat with bread crumbs.
• After coating all 6 chicken breasts, heat about 1 tbsp of olive oil in a frying pan.
• Fry each side of chicken until golden brown. Set in a baking dish.

Sauce:

• In a sauce pan, saute minced garlic until light brown
• Add Italian Herb Sauce stir while simmering for a few seconds
• Add chopped basil and parsley
• Add 1/2 tsp pepper and simmer for a few seconds.

• Drizzle olive oil on browned chicken.
• Top with Parmesan cheese
• Pour prepared sauce on chicken
• Top it again with another round of  Parmesan cheese
• After the Parmesan cheese, cover it with grated quick melt cheese or mozzarella cheese
• Bake at 350 degrees for 15-20 minutes

Servings: 6
Garnish with parsley and more cheese. Best with any pasta.

Note: An easier way instead of baking, is covering the dish with foil while hot and melt the cheese away. 

ENJOY!