I tried this new recipe today and it was really good and a hit with the boys.
Parmesan Chicken (Quick Cooking cookbook 2001)
1/2 c. bread crumbs (I only had about 1/4 c. so used some crushed saltines instead)
1/2 c. grated parmesan cheese divided (i only had a cube of it that I got cheap a long time ago so grated it myself into the crumbs)
1/2 t. basil (skipped)
1 1/2 t. oregano (skipped- I could not find either one and wonder if for some reason i packed them!)
1/2 t. salt
1/4 t. pepper
(I added 1/8 t. garlic powder to it, not in the recipe)
1 T water
4 boneless chicken breast halves (I used 6 chicken tenders and cut them in half so they were were still long, but thinner and made them into 10 pieces as all of them were not big enough to cut in half)
2 T butter (I used olive oil)
1/2 t. garlic salt
2 c. spaghetti sauce
1 c. mozzarella cheese
Hot cooked pasta of your choice
Mix crumbs, 1/4 c. cheese, spices. In a bowl mix the egg and water. Dip chicken in egg mixture first then crumbs. In skillet cook chicken on both sides in butter until juice run clear. It says to heat the sauce with the garlic salt and then put over the chicken. I did not. I added less sauce as I wanted the chicken not to soggy. I topped it with maybe a cup and half and then the cheese (the leftover parmesan too) sprinkled with a little garlic and then covered so it would melt. We served it on spaghetti with a really yummy homemade ceasar salad.
Oh, I used less cheese on top too. It did not quite need all of that! <p> It is something I will be making again!