Chicken Parmesan

Serves six.
Preparation time: 10 minutes.
Cooking time: 20 minutes.

1 tablespoon unsalted butter
1 tablespoon olive oil
2 and one-half pounds boneless, skinless chicken breast halves
1 egg
2 tablespoons water
one-third cup all-purpose flour
1 cup plain bread crumbs
one-fourth cup grated Parmesan cheese
For topping:
1 can (6 ounces) tomato paste
one-fourth cup water
one-half teaspoon minced onion
one-half teaspoon minced garlic
one-half teaspoon oregano
one-half teaspoon basil
one-fourth teaspoon kosher salt
6 ounces fresh mozzarella

Preheat oven to 350 degrees. Place butter and olive oil in a 15- by 10- by
1-inch jelly roll pan and place in oven to melt the butter, about three to
five minutes. Rinse the chicken, pat dry and trim of all visible fat.
Place breasts in clean plastic bag and pound to an even one-fourth inch
thickness, or butterfly them if they are thick, by slicing them almost in
half horizontally. In a shallow bowl, mix egg and water thoroughly. In
another shallow bowl, mix the flour, bread crumbs and Parmesan cheese. Dip
chicken pieces first in egg mixture, then in crumb mixture, coating well.
Arrange breasts in prepared jelly roll pan. Bake uncovered 10 minutes.
For topping: Combine tomato paste, water, onion, garlic, oregano, basil
and salt in a small saucepan; heat through. Turn chicken over in the pan;
top each breast with 1 tablespoon sauce, a slice of mozzarella and another
tablespoon sauce. Bake 10 minutes more, or until done and juices run
clear. Nutritional analysis per serving: 572 calories, 72 grams protein,
25 grams carbohydrate, 2 grams fiber, 19 grams fat, 221 milligrams
cholesterol, 670 milligrams sodium. Thayer Wine at The Tennessean, After
5 Cook




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