Chicken Parmigiana
- Boneless breast of chicken
- 2 eggs
- 1/3 c. milk
- 2 c. seasoned bread crumbs
- Oil
- 1-2 cans of tomato sauce
- Thin slices of swiss cheese (optional but delicious)
- Thin slices of mozzarella cheese (shredded can be used but messy!)
- Parmesean cheese
- Dried parsley
Heat oven to 350 degrees.
Combine eggs and milk, and dip the chicken breasts in the egg-and-milk mixture. Roll the chicken breasts in bread crumbs and saute them in a small amount of oil until the chicken is lightly browned.
Pour half of the tomato sauce into a baking dish, and add the chicken pieces. Place a slice of swiss cheese and mozzarella on each piece of chicken. Cover the chicken with the remaining sauce. Sprinkle with parmesean cheese and parsley. Bake for 30-40 minutes uncovered.
Delicious served over angel hair pasta or rice!