
Total Time
60 min.
Serving & Size
4 oz / 125 mL
You can’t go wrong with this Italian-inspired dish: breaded chicken, parmesan, tomato sauce and mozzarella. Serve as a main dish as is or on a Panini. Make extra sauce for your other Italian-inspired dishes!
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Ingredients | Metric | Imperial |
Boneless Chicken Breasts | 20 x 125 g | 20 x 4 oz |
Breadcrumbs | 270 g | 9 oz |
Parmesan Cheese, shredded | 180 g | 6 oz |
Eggs, beaten | 8 each | 8 each |
Spanish Onion, chopped | 450 g | 15 oz |
Garlic, minced | 30 mL | 2 tbsp |
Thyme, crushed | 10 mL | 2 tsp |
Basil, crushed | 10 mL | 2 tsp |
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1.5
L
48
oz
|
||
Tomato Paste | 720 g | 24 oz |
Water | 750 mL | 3 cups |
Mozzarella Cheese, shredded | 360 g | 12 oz |
Instructions |
1. Prepare chicken: Combine "crumbs and parmesan cheese". Dip chicken in egg and then "crumbs to coat". Refrigerate overnight if possible. |
2. Prepare sauce: Sauté onions and garlic in small amount of vegetable oil. Stir in thyme, basil, soup, paste, and water. Simmer 30 minutes. |
3. Brown chicken in skillet until brown on both sides. Place in baking dish and put mozzarella cheese evenly over each portion. Pour sauce over top. Bake uncovered at 350º F (180º C) for 30 – 40 minutes. |