• Cooking Time: 40
  • Servings: 3-4
  • Preparation Time:


I like the taste of sauce made with wine, so I always use my own ragu - usually leftover sauce from the day before - to make this dish.

I use parmigiano-reggiano and sea salt instead of plain old parmesan and salt because their flavors are so strong. This dish goes great with a garlic pasta. Good stuff.

When I cook anything with ragu, I always have Elmo Pio Chianti on the table with a loaf of crusty bread.

Good stuff.


  • 3-4 boneless, skinless chicken breasts, cleaned.
  • Sea salt
  • Flour
  • 3 eggs
  • 1/4 cup seasoned bread crumbs
  • Ragu (meat sauce)
  • 1 tsp for each breast Parmigiano-Reggiano
  • Shredded mozzarella


  • Preheat the oven to 350 degrees.
  • Clean, rinse and pat-dry the chicken breasts.
  • Sprinkle a pinch of sea salt on each breast.
  • Coat each one in flour, then eggs and finally in bread crumbs, press crumbs in.
  • Place the chicken in a baking dish.
  • Spoon sauce over each breast to cover.
  • Spoon on the parmigiano-reggiano.
  • Sprinkle with mozzarella to cover.
  • Bake for at least 40 minutes.
  • Going longer will leave a firmer, crispier cheese crust.

Categories: Main Dish  Oven  Poultry 
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