**This recipe was delicious. It was made by a wonderful friend from church. I have never made Chicken Parmigiana before, but she assures me it is easy. If you want to save time, you could always use your favorite spaghetti sauce with a can of added diced tomatoes even.**
Chicken or Veal Parmigiana
3 garlic cloves minced
1 onion, minced
1 large can about 20oz of Tomatoes
1 tsp salt
1/4 tsp pepper
1 8oz can tomato sauce
1/4 tsp dried thyme
4 chicken breasts or veal
1/4 cup dried Italian bread crumbs
1/4 cup parmesan cheese
1- Heat 3TB oil and saute garlic and onion until golden brown.
2- Add the tomatoes, breaking them up, salt and pepper. Simmer uncovered for about 10 minutes.
3- Add tomato sauce and thyme. Simmer for another 20 minutes.
1- Cut chicken breasts in half. Pound with a mallet until thin. Cover with wax paper when pounding because it can get messy. If you don't want to pound the chicken, just slice the chicken breasts thinly while still a little bit frozen.
2- Mix in a shallow bowl the bread crumbs and the parmesan cheese.
3- Beat egg well in another bowl.
4- Dip the chicken pieces into the egg mixture, then into the crumbs. Saute chicken a few pieces at a time in oil over medium heat. Be careful not to burn. Remove from pan and set aside.
1- Put some of the tomato sauce in the bottom of a 9x13 baking dish.
2- Put chicken on top.
3- Add more sauce on top of chicken, but do not cover.
4- Bake at 350 degrees for 20 minutes.
5- Sprinkle mozarella cheese on top of each chicken piece, adding more parmesan cheese if desired.
6- Continue to bake another 10 minutes.
Serve with noodles, green salad, and garlic bread.