Parmesan Chicken

Parmesan Chicken

4 to 6 boneless, skinless chicken breasts

¾ cup flour

1 ½ tsp salt

¼ tsp pepper (to taste)

2 eggs

1 ½ cups bread crumbs

1 tsp Italian Seasoning

½ cup Parmesan cheese

Preheat oven to 325 degrees.

Slice chicken into thin pieces, or flatten with a meat mallet.  In a shallow bowl combine flour, salt, and pepper.  Beat eggs in a separate shallow bowl. In a third bowl, stir together stir together bread crumbs and Parmesan cheese. 

 Fry chicken in a tablespoon of olive oil/butter over medium heat both sides (aprox. 5-6 minutes total) 

Add sauce to the top of the chicken with a little cheese.

Place browned chicken in a 9 x 13 pan and finish cooking 15-20 minutes or until juices run clear. 

Serve with noodles or Mediterranean potatoes, with salad and bread.

Freezer meal directions:

Thaw chicken, sauce, and cheese. Fry both sides in a tablespoon of oil (the recipe suggested 1 tablespoon of olive oil and butter each-up to you) then bake at 325 degrees, adding (at the end) a little sauce on top with the cheese. 

 SPAGHETTI SAUCE                   

1 lb. Sausage                3 cloves chopped garlic
1 Tbsp oregano            1 tsp salt
3/4 Tbsp fennel seed            1/4 tsp pepper
1/4 cup Parmesan cheese        1 tsp sugar
1 Tbsp chilli powder            4 (28 oz.) Cans Tomatoes
1 1/4 Tbsp Italian herb seasoning    4 (6 oz.)  Cans tomato paste

Brown sausage.  Blend tomatoes in juice until desired consistency.  Mix all ingredients in large saucepan.  You may need to wait to add the tomato sauce until it cooks down a little.  Cook for 6 hours on LOW heat, stirring occasionally.  This makes a lot of sauce- I usually freeze most of it to use later.