Bingers Chicken Breasts Parmigiana
One plump boneless chicken breast sliced horizontally to about 1/2 inch thick.
Dredge well in flour.
One beaten egg with kosher salt, minced dried onion and garlic powder added liberally.(this is the unique part)
Coat the breasts in the egg mixture and dredge in Italian bread crumbs.
Fry on high heat in 2 tablespoons olive oil and equal amount of butter until well browned on one side.
Turn over and fry for one or two minutes and remove from heat and allow to cool for 10-15 minutes.
Add 14.5 oz can of Italian style minced tomatoes and a small can of tomato sauce sprinkled with lots of dried basil leaves and kosher salt.
Cover top of breasts with provolone, monterey jack or both and place in a 375 degree pre-heated oven until cheese is completely melted.
Serve with buttered and fresh garlic fettuccine or thin spaghetti.
The unique flavor is caused by the onion garlic egg wash. And the quick browning leaves it very tender. I use a Calphalon saute pan as it goes in the oven.
Excellent! Great idea to infuse the spices into the egg wash.
Keep the recipes coming!