• Cooking Time:
  • Servings:
  • Preparation Time:



  • 6 large chicken breasts, boned and split
  • salt
  • pepper
  • all purpose flour
  • 2 eggs, beaten
  • 2 3/4 cups buttery crackers, coarsely chopped
  • cooking oil
  • green onions, chopped
  • garlic, minced
  • 1 28 ounce can whole tomatoes
  • 1/3 cup dry sherry or red wine
  • 1 bay leaf, crushed
  • 1/2 teaspoon oregano
  • 1 16 ounce mozzeralla, cut in 12 slices
  • 2 tablespoons parmesan cheese


  • Flatten chicken breast, slightly between 2 sheets of waxed paper. Sprinkle with salt and pepper. Dip in flour then eggs then coat with cracker crumbs. Brown slowly in hot oil until golden brown on both sides and cooked through. Remove and keep warm. Heat 2 tablespoons oil in saucepan, add onions and garlic and saute until golden. Stir in tomatoes, wine, bay leaf, oregano and additional salt to taste. Bring to boil, stirring occasionally. Simmer 10 minutes. Sppon 3/4 sauce in 13x9" baking dish. Arrange chicken breasts over it. Tuck cheese slices between chicken pieces. Spoon on remaining sauce and sprinkle with parmesan cheese. Bake 15 minutes or until heated through in preheated 400 degree oven. Makes 12 servings.

Categories: Pasta 
© 2006-2017 BakeSpace, Inc. All Rights Reserved