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Cooked by: Chef / Ethnicity: Italian cuisine / Last Modified: 3/24/2004 / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 8 |
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Directions: 1. Wash the split chicken breasts and pat them dry with a paper towel.
2. If you are using eggplant, salt the eggplant slices and let them sit for 20 minutes. Rinse and pat dry with paper towel.
3. Mix the flour, cornmeal, breadcrumbs and spices in a shallow dish, large enough to fit a chicken breast comfortably.
4. Beat the eggs and milk or water together in a shallow bowl large enough to hold a chicken breast comfortably.
5. Using a skillet (preferably cast-iron), heat the olive oil so that it is hot but not smoking.
6. Set up a plate to receive the chicken breasts after you are done frying them. Line it with paper towels.
7. Preheat the oven to 350 degrees.
8. Dip the raw chicken breast halves or eggplant slices first in the egg mixture and then in the bread crumbs, and then place them in the pan, one at a time, after you dip them. Cook only as many as fit comfortably in the pan at one time. Watch them carefully, and when they are crispy and golden, but not burned, flip them over, and cook them the same way on the other side. When one piece is done, fill in the hole in the pan with the next piece, until all pieces are browned.
9. Select a casserole pan (or pans) large enough to hold all of the chicken or eggplant pieces without stacking them. Pour about a quarter of a cup of tomato sauce on the bottom of the casserole and swirl it around, making sure the whole bottom of the casserole is covered. Place all the chicken or eggplant in the casserole dishes, on top of the tomato sauce covering.
10. Pour the remaining tomato sauce over all the chicken or eggplant, making sure it is coveed. Scatter the grated mozzerella over the top. Cover with tinfoil or a casserole cover if the pan has one.
11. Bake for 45-60 minutes until chicken is cooked through (very large breasts require longer cooking time) or eggplant is soft. Let cool ten minutes before serving.
| Ingredients:
4 boned and halved chicken breasts
1 cut into 1/2 inch slices large eggplant
2 egg
2 Tablespoon(s) milk
1 Cup(s) flour
1 Cup(s) plain breadcrumbs
1/2 Cup(s) cornmeal
1 Tablespoon(s) garlic powder or granulated garlic
1 Tablespoon(s) (fresh ground is best) black pepper
1/2 Tablespoon(s) salt
1 Tablespoon(s) dried or fresh oregano
1 Tablespoon(s) dried or fresh thyme
4 Cup(s) tomato sauce
1 Pound(s) grated mozzerella cheese
1 Cup(s) olive oil |
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