Ritzy Chicken
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
53
Spice
65
Sweetness
56
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tsps
Olive Oil3 cup
Seasoned Bread Crumbs1 tbsp
Cornstarch1 cup
Grated Parmesan Cheese1 cup
Parsley (chopped fresh)1 tsp
Ground Black PepperDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease a 9x13-inch baking dish
3
Heat olive oil in a large skillet over medium heat until the oil shimmers; meanwhile, beat the egg whites until frothy in a bowl, and place the bread crumbs in a separate flat bowl
4
Dip the chicken breasts into the egg white, dredge in crumbs, and brown on both sides in the hot oil until golden, 3 to 5 minutes per side
5
Place the chicken breasts into the baking dish
6
In a small bowl, mix about 3 tablespoons of evaporated milk with the cornstarch until smooth
7
Pour the rest of the evaporated milk into a saucepan, and mix in Parmesan cheese, parsley, and black pepper
8
Over medium-low heat, bring the milk mixture just to a bare simmer, and whisk in the cornstarch mixture; let cook until thickened, about 1 minute
9
Pour the sauce over the chicken breasts; sprinkle top with mozzarella cheese
10
Bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 25 minutes
11
An instant-read thermometer inserted into the center of a chicken breast should read 160 degrees F (70 degrees C)