Gina: Many folks have previousy posted
tried-and-true chicken parmesean recipes
on TKL.

I suggest you do a search of "contents"
for "all boards." Here is only one I
found when I tried this search.

Posted by: Jennifer/MI on Tuesday March 16th 1999 06:39:51
PMThis is from Cook's Illustrated magazine. It is a family favorite!

Chicken Parmesan
Serves: 4

Sauce:
2 medium garlic cloves, minced
1/4 cup olive oil
1 can (28 oz) crushed tomatoes
1/2 teas dried basil
1/4 teas dried oregano
1/4 teas sugar
salt and pepper to taste

Chicken:
1 large egg
Salt and pepper
1/2-1 cup dry bread crumbs
2 large boneless, skinless chicken breasts(8 oz each), or 4 trimmed
breasts (4-5
oz each)pounded to 1/4 inch thickness
1/4 cup olive oil
3/4 cup grated mozzarella
1/4 cup grated parmesan plus extra for on the table
8 oz spaghetti or linguini

1. In large saucepan or dutch oven, heat garlic and oil over
med-high heat
until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar,
salt
and pepper; bring to a simmer. Continue to simmer until sauce
thickens a bit
and flavors meld, 10-12 minutes. Adjust seasonings to taste, cover
to keep
warm.
2. Put water for pasta up to boil. Beat egg and heaping 1/4 teas.
salt in a
small pie plate or other shallow dish. Mix bread crumbs, a heaping
1/4 teas.
salt and some pepper in another dish.
3. Preheat broiler. Dip both sides of each piece of chicken into
egg,then
bread crumb mixture. Set aside.
4. Add pasta and salt to boiling water to cook while chicken is
sauteed.
5. Heat oil over med-high heat in a large skillet. When hot, add
chicken and
saute until brown on each side, about 5-6 minutes total. Put
chicken on wire
rack on a jelly-roll pan. Top with mozzarella and parmesan
cheeses. Broil 4-5
inches from source for about 3 minutes, until cheese melts and
browns a little.
Drain pasta.
6. Serve pasta with chicken on top and spoon sauce over. Pass
extra parmesan
at the table.