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May 27, 2016
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IAFF Local Newswire
 
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Updated: May. 27 (21:10)

May 26, 2016:Uniformed Professional Fire Fighters Association of Connecticut, 3rd District Vice President Honored
UPFFA
Local 1826 Heroes Night at Texas Roadhouse, May 31st, 2016
IAFF 1826
Local 801 President to Run for House of Representatives in Connecticut
UPFFA
9/11 Memorial Stair Climb in New Orleans
IAFF 14th District
Congratulations to Justin Holland for his victory in the Texas House District 33 Republican runoff election.
Professional Fire Fighters of McKinney, IAFF Local 2661
Union Action Needed!
IAFF Local 2180
 
     
     
Chicken Parmigiana
Posted On: Aug 28, 2010

This dish featuring breaded chicken, tomato sauce all topped with gorgeous Mozzarella. This is a simple classic that anybody can rustle up in no time.

4 Chicken breasts
2 Cups Flour
2 Eggs
2 Cups breadcrumbs
1 Tin Plum tomatoes
2 Cloves garlic
Olive oil
1 Red onion
2 Balls fresh Mozzarella
Salt and pepper

1.Slice the onions and finely chop the garlic.
2.Sweat off the garlic and onions in a small pot until soft in your olive oil.
3.When they are soft add the tomatoes turn the heat down and allow to simmer.
4.Place 3 plates in front of you and add flour to one, the cracked eggs to the next and the breadcrumbs to the third.
5. Butterfly the chicken breasts.
6.Place the chicken first in to the flour, then egg then breadcrumbs
7.Cook the breaded chicken breasts for 2 minutes on each side until golden brown.
8.Remove the chicken from the pan, add a scoop of the tomato sauce followed by a slice of mozarella
9. PLace in to an oven at 200C or 400F for about 10 minutes 10.Serve with the cooked pasta

 

 


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