Wednesday, May 1, 2013

Chicken Parmesan

1.50 lb chicken tenders
2 eggs
black pepper
1 sleeve Ritz crackers
1/2 tsp salt
1/4 cup olive oil, plus more if needed
1/4 cup Parmesan cheese
1 jar tomato sauce
shredded mozzarella cheese


1. Preheat oven to 350 and lightly spray a 9x13 baking dish with baking spray.

2. In a large bag crush up the whole sleeve of crackers into small pieces with your hands and season with the half teaspoon of kosher salt, shaking to combine.

3. In a shallow dish, whisk together the two eggs and black pepper. Dip the chicken breast halves in one at a time coating both sides and drip any excess egg back into the dish.

4. Add the coated chicken into the bag with the crushed crackers, shake to coat pressing the crackers into the chicken and then place on a large plate. Repeat with the remaining chicken until all of the chicken breast halves are coated.

5. In a large 10" non-stick skillet, heat the olive oil over medium-high heat. Once hot, work in batches adding two of the chicken breast halves at a time and cook for 3 minutes per side.After each batch, remove to a paper towel lined plate, blotting to absorb any excess oil and then arrange in the prepared 9x13 baking dish. Repeat with the remaining chicken.

6. Spoon the sauce over top of the chicken leaving pieces exposed. Evenly sprinkle with the Parmesan and cover with foil. Bake 15 minutes.

7. Remove foil, top with mozzarella and return the dish back into the oven  for 5 minutes, until the cheese is melted and bubbly.

Serves 4.

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