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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Marlene Radulescu
  • Chicken breasts, cut thinly
  • Grated Parmesan cheese
  • Flour
  • Parsley flakes
  • Garlic powder
  • Salt and pepper
  • 1/2 lb. mozzarella cheese, shredded
  • Seasoned bread crumbs
  • 2 TBS olive oil
  • 2 onions, chopped and sautéed
  • 1 (8 oz.) can tomato sauce, seasoned
Mix bread crumbs and Parmesan cheese and add flour in a ratio of 1 part flour to 2 parts Parmesan cheese. Add salt, pepper and garlic powder and mix well. Dip dry chicken breast sliced in beaten egg then coat in bread crumbs. Add to pan with heated olive oil and cook a few minutes, not until thoroughly cooked. Put into baking pan and sprinkle with more Parmesan cheese and cover with shredded mozzarella cheese. Cook onions and garlic then add tomato sauce and season. Spoon over the chicken in baking pan. Bake covered for 45 to 50 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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