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Chicken Breast Parmesan

chicken - breast

1/3 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon pepper
1 egg
4 boneless skinless chicken breasts
2 tablespoon all-purpose flour
2 tablespoon chopped fresh parsley
----SAUCE----
1 cup pasta sauce
1/4 cup shredded zucchini
1/4 cup shredded carrots

Using Parmesan cheese in the coating to replace some of the traditional bread crumbs gives chicken a flavour boost. In shallow dish, combine cheese, bread crumbs, oregano, basil and pepper. In separate shallow dish, beat egg lightly In third shallow dish, coat chicken breasts evenly with flour. Dip into egg; gently press into crumb mixture, shaking off excess Arrange on greased baking sheet. Bake in 375°F oven, turning once, for about 20 minutes or until no longer pink inside. Broil for about 3 minutes or until golden. Sauce: Meanwhile, in saucepan over medium heat, cook pasta sauce, zucchini and carrots for 8 to 10 minutes or until vegetables are tender-crisp; spread on serving platter. Arrange chicken breasts on top Sprinkle with parsley.

Contributor: Canadian Living Magazine - November, 1998

Yield: 4 servings

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