Why I Love This Recipe
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.
Ingredients You'll Need
3-4 boneless, skinless chicken breasts, cleaned.
1/4 cup seasoned bread crumbs
Ragu (meat sauce)
1 tsp for each breast Parmigiano-Reggiano
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.