Chicken Parmigiana

This recipe is so easy, a little time consuming, but oh so worth it!! For the original recipe click here. I really didn't have to change it that much. And if you're thinking, "Will my kids like this?" The answer is a huge YES! My 6 year old down to my 2 year old love this dish almost as much as I do.

Chicken Parmigiana

Ingredients

3 boneless skinless chicken breasts

1/3 cup finely crushed ritz crackers, or plain gluten free crackers

3 tablespoons dried oregano leaves

3 tablespoons grated parmesan cheese

2 beaten eggs

3 tablespoons rice milk

1/2 medium onion, chopped

2 cloves garlic, minced

2 tablespoons butter (ICBINB spray)

2 cans garlic and onion diced tomatoes, undrained

2 teaspoons evaporated cane juice

1/8 teaspoons salt

Dash black pepper

3 to 4 tablespoons dried basil leaves

1/4 cup parmesan cheese

1/2 cup shredded mozzarella/cheddar cheese (I only had cheddar and it was good)

Directions

Preheat oven to 400* F.

With a meat mallet, pound each chicken breast between two pieces of plastic wrap to 1/4-1/2 inch in thickness. Then cut into 1 inch strips and cut those in half.

In a shallow dish stir together cracker crumbs, 3 tablespoons parmesan cheese, and oregano. In another bowl whisk together the eggs and rice milk. Take a piece of chicken, dip it into the egg mixture and then into the cracker mixture to coat. Place on parchment lined cookie sheet. Continue for the rest of the chicken Bake for 20-25 minutes or until chicken in cooked through.

While Chicken is cooking,

For sauce, in a medium saucepan cook onion and garlic in butter/ICBINB until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boil, then reduce heat. Add dried basil and parmesan cheese. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. I like the sauce to be really chunky so I simmered it until the chicken was cooked. Plate chicken, pour sauce over chicken, top with shredded mozzarella and grated parmesan cheeses.