December 6, 2008

PARMESAN ITALIAN CHICKEN

6 eggs, beaten
2 c. Parmesan cheese
1/2 c. fine dry bread crumbs
4 c. finely chopped chicken
3 tbsp. butter
1/2 c. chopped green pepper
1/2 c. chopped onion
1 tbsp. cooking oil
2 (15 oz.) cans tomato sauce
2 tsp. sugar
1/2 tsp. Italian seasoning
1/2 tsp. dried basil
1/4 tsp. garlic powder
1/4 tsp. black pepper
2 c. shredded Mozzarella cheese
Saute green pepper and onion in oil until tender, save half for the sauce. Combine eggs, Parmesan, crumbs, pepper and onions. Stir in chicken and mix well. Shape mixture into 12 or 14 patties.

In large skillet, cook patties in butter 2-3 minutes on each side just until brown. Drain on paper towels. Arrange in two baking dishes.

Mix tomato sauce, reserved green pepper and onion, 1/2 cup water and seasonings. Spoon sauce over patties and sprinkle with Mozzarella cheese. Bake uncovered in 350 degree oven for 25 minutes. One casserole may be frozen for later use, before baking. Works great with leftover turkey!

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