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June 28, 2016
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Updated: Jun. 28 (15:10)

July Bi-Monthly Meeting
Professional Fire Fighters of New Hampshire
Major Website Updates
Newport News Firefighter's Association
Legislation Establishing Military Medics and Corpsmen Pilot Program
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Albuquerque Area Fire Fighters
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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