Chicken With Parmesan Coating And Mozzarella Sauce I Made It

Chicken With Parmesan Coating And Mozzarella Sauce

mommyluvs2cook 10 years ago
By: Peetabear

I skipped grinding up everything in the food processor and used Italian seasoned bread crumbs. Of course this was delicious :) Used a sort of creamy tomato basil sauce. Didn't use fresh mozzarella, like I usually prefer (as you can tell by the plastic looking cheese lol) and topped of with chopped parsley. Served with homemade garlic bread :)

Chicken With Parmesan Coating And Mozzarella Sauce/saved
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NPMarie 10 years ago said:

I think it looks just delicious!

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frankieanne 10 years ago said:

Nice shortcut on the Italian seasoned bread crumbs! That's right up my alley. It looks wonderful!

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mommyluvs2cook 10 years ago said:

Yeah, I make my own bread crumbs that I add the usual Italian seasonings to, so that worked out, I did still mix in the parmesan though...wouldn't leave that out :)

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pointsevenout 10 years ago said:

I must have huge breasts. No way was 4 of them going to fit into a 7x11 dish.
Anyway, wedged three of them in there and is baking now.
Ate the other breast straight up without the sauce. It was good.
Looking at the recipe it didn't look like enough seasoning. Patted the breasts dry and rubbed in sea salt and a little pepper.

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mommyluvs2cook 10 years ago said:

For some reason I knew you would be making this one Points, sounds right up your alley :) Glad you enjoyed!!

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pointsevenout 10 years ago said:

There might be a terminology mix up. A chicken breast half to me is a whole half chicken breast.
Explanation: A whole chicken breast is the entire breast area of a chicken which contains two breasts and rib meat and bone and skin. A filleted chicken breast is two B/S breasts. And one B/S breast is half of a whole chicken breast filleted.
Recipes regularly get the terminology mixed up. Some authors are knowledgeable about the difference and some are not. One has to guess what the author meant. I think on this occasion the author was referring to two boneless skinless chicken breast fillets that are cut in half then pounded evenly flat. In that manner there would have been no trouble fitting the pieces into a 7x11 dish.
Fillet is the key word in identifying the difference.
Using the authors words, I tried making this dish with 4 B/S breast fillets because that is what 4 breast halves mean to me. I figured out that the author meant fillets as opposed to two whole breasts halved, with skin and bone and all.

Does your head hurt much trying to understand what I am trying to explain?
Or maybe I am just way over-thinking things.

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frankieanne 10 years ago said:

It looks good, pso!
When I think of chicken breasts I guess I think of the boneless kind as that is what I usually see around here. But, I do think that chicken breast have gotten bigger over the years. At least it seems that way to me.

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mommyluvs2cook 10 years ago said:

I think I understand that PSO... I've always thought of chicken breast halves as a filleted breast. I used to could find them that way at the store and now only find them whole so I have to go home and filet them myself before freezing.

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pointsevenout 10 years ago said:

Much more economical that way because you can use the bones and rib meat for broth. Just freeze in a gallon bag until you have enough.

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pointsevenout 10 years ago said:

Made this again using two halved B/S breast fillets. Fit nicely into the casserole dish and the sauce was from a 24 oz jar. Didn't mind the little extra sauce at all.

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