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Baked Italian Chicken

Baked Italian Chicken
This recipe is a variation on one calling for pork chops. I like this delicious main dish because it doesn't dirty a pile of pots and pans.—Jim Cosgrove, Burlington, Ontario
6 ServingsPrep: 25 min. Bake: 35 min.

Ingredients

  • 6 boneless skinless chicken breast halves
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 3/4 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese, divided
  • 1 tablespoon canola oil
  • SAUCE:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1-1/4 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 can (8 ounces) tomato sauce
  • 1 cup (4 ounces) shredded mozzarella cheese

Directions

  • Pound chicken breasts. Coat with flour; dip into eggs. Combine crumbs
  • and 1/4 cup Parmesan cheese; pat onto both sides of chicken. Brush
  • oil onto a foil-lined 13-in. x 9-in. baking pan; place chicken in
  • pan. Bake, uncovered, at 400° for 20 minutes.
  • Meanwhile, for sauce, melt butter in a saucepan; stir in flour until
  • smooth. Whisk in milk; bring to a boil. Cook and stir for 2 minutes.
  • Add seasonings. Pour over chicken. Drizzle with tomato sauce;
© Taste of Home 2013

2 of 2

Baked Italian Chicken (continued)

Directions (continued)

  • sprinkle with mozzarella and remaining Parmesan. Bake 15 minutes
  • longer or until the cheese is lightly browned. Yield: 6 servings.
Nutrition Facts: 1 serving (1 each) equals 425 calories, 19 g fat (9 g saturated fat), 170 mg cholesterol, 1,016 mg sodium, 25 g carbohydrate, 1 g fiber, 37 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013