SU­PER EASY CHICKEN PARM

Windsor Star - - YOU -

Serves: 4 1/2 cup (125 mL) bot­tled tomato ■ pas­sata 1/4 cup (60 mL) dry Ital­ian ■ bread crumbs 1 lb (454 g) bone­less, skin­less ■ chicken breasts, about 2 2 tbsp (30 mL) but­ter, di­vided ■ 1 clove gar­lic, minced ■ 2 tbsp (30 mL) all-pur­pose flour ■ 1 cup (250 mL) milk ■ 1/2 cup (125 mL) shred­ded ■ moz­zarella 1/2 cup (125 mL) grated Parme­san ■ 2 tbsp (30 mL) chopped fresh ■ basil (op­tional) 4 small Ital­ian buns (op­tional) ■

1. Pre­heat oven to 400 F (205 C). Spread pas­sata over base of a 9-by-13-inch (3 L) casse­role dish. Place bread crumbs on a plate. Hor­i­zon­tally slice chicken breasts in half to form 4 cut­lets. Press both sides of each cut­let into bread crumbs to coat. Set aside. Melt 1 tbsp (15 mL) but­ter in a large non-stick fry­ing pan. Add chicken, cook­ing un­til golden brown on each side for 2 to 4 min­utes (chicken will not be cooked through). Place in casse­role dish.

2. Wipe pan clean. Melt re­main­ing 1 tbsp (15 mL) but­ter in the clean pan. Add gar­lic; cook for 1 minute. Whisk in flour, then milk un­til blended. Bring to a boil, whisk­ing un­til bub­bly and thick­ened, about 2 to 3 min­utes. Re­move from heat and stir in moz­zarella.

3. Driz­zle moz­zarella sauce over chicken. Sprin­kle with Parme­san. Bake for 15 min­utes. Sprin- kle with basil. Serve as is, or place chicken and some sauce in buns.

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