This recipe is also from The Joy Of Cooking
You will need
boneless skinless chicken breasts
your favorite canned spaghetti sauce (unless you make your own) need about 1 C
1/4 C grated Parmesian cheese; plus extra for topping
sliced or grated mozzarella cheese
Italian spices; oregano, basil
olive oil for frying
I put my chicken breasts in a ziploc bag and flatten them with a rolling pin. A large breast will fill the bag. It’s OK if there are shreds on the edges.
Beat your egg(s) with 1-2 tsp water
Your dry batter mix will consist of grated Parmesian cheese, bread crumbs (avoid seasoned Panko…too much spice…plain are fine), a pinch of basil and/or oregano, salt and pepper.
Dip your breasts into flour, then into egg wash, then your dry crumbs, making sure you get all of the breast coated. Do this for all breasts.
Heat 1/2″ olive oil in large skillet to 350°, or until the oil is “shimmery” and aromatic. If your oil is not hot enough, your batter will soak up the oil, rather than be fried by it.
About 2 1/2 – 3 minutes on each side will do.
In a glass oven pan, spoon a thin layer of spaghetti sauce into bottom that has been sprayed with cooking spray…don’t over do the spaghetti sauce.
Place a health spoonful of sauce into bottom of pan, and place breasts in pan. Sprinkle tops with Parmesian cheese, spoon a little sauce on each, sprinkle some mozzarella on each breast or a piece of a slice.
Repeat for all breasts. It’s OK to overlap them. Again, do not over do the sauce. Top all with another sprinkle of Parmesian cheese.
Put in preheated oven at 325, for about twenty minutes, covered until sauce is bubbly and mozzarella is melted nicely.
Serve with Fettuccine Alfredo.