Chicken Parmerona

Name: Chicken Parmerona
Ingredients: 4 boneless skinless chicken breasts (flatten with meat mallet and cut into thirds); 3 eggs, beaten; 1 12 cups flour, combined with; 1 teaspoon ground oregano; 12 teaspoon italian seasoning; 12 teaspoon basil leaves; 12 teaspoon garlic powder; 1 teaspoon salt; 12 teaspoon pepper; 1 (8 ounce) can tomato sauce, combined with; 14 teaspoon ground oregano; 14 teaspoon italian seasoning; 2 tablespoons parmesan cheese; parmesan cheese; mozzarella cheese

15 ingredients

6 steps

Ingredients

4 boneless skinless chicken breasts (flatten with meat mallet and cut into thirds)
3 eggs, beaten
1 12 cups flour, combined with
1 teaspoon ground oregano
12 teaspoon italian seasoning
12 teaspoon basil leaves
12 teaspoon garlic powder
1 teaspoon salt
12 teaspoon pepper
1 (8 ounce) can tomato sauce, combined with
14 teaspoon ground oregano
14 teaspoon italian seasoning
2 tablespoons parmesan cheese
parmesan cheese
mozzarella cheese

Directions

1

Dip each piece of chicken in the egg and then coat with the flour mixture.
2

Cook in vegetable oil in a non-stick skillet till browned and chicken is done.
3

While chicken is cooking, combine the ingredients to make the tomato sauce.
4

When all the chicken is done, place it on a large baking sheet and sprinkle with parmesan cheese then spread with tomato sauce and top with mozarella cheese.
5

Bake in a 375 degree oven just long enough to melt the mozarella cheese.
6

I sometimes add a little fresh or dried parley to each piece just for presentation.