Easy Chicken Parmigiana

I'm on vacation right now with my brother and sister-in-law with their kids in Park City, Utah.  They rented a lovely condo and it's stocked pretty well with cooking gadgets.  First, the stove is a Viking 30" stove!  I've never used one before and it is definitely a treat.  The amount of heat it puts out is pretty impressive.  The one thing that my wife commented on was that the stove wasn't very user friendly.  It didn't have clocks or timers or anything else electronic.  Just pretty much a stove to cook.

Other gadgets in the house was a Cuisinart Mini Mate Chopper, the entire Henckels Knife Set, a wok, tongs, and the classic toaster oven.  (Believe it or not, no microwave).

Software:

4 large chicken breasts

4 pieces of toast

4 cloves of garlic, diced

16 oz. mozzarella cheese

1/4 cup parmesan cheese

Jar of tomato sauce

Various spices (oregano, basil, thyme)

2 eggs

1/2 cup milk

2 tbs olive oil.

6 tbs vegetable oil.

Start by toasting the bread in the toast oven. While it's toasting, saute the garlic in the olive oil. Remove the toast and crumble it into the pan with the garlic. Add the various spices. (We're making breadcrumbs here).  Once that's done, grind it fine using the CuisinartChopper.  Pour the bread crumbs into a bowl

For the chicken breasts, if they're pretty thick as mine were, I sliced all of them in half.  Get a bowl and mix the eggs and milk together. 

Dip the chicken into the egg/milk mixture, then coat each chicken breast in the breadcrumb mixture.  If this house had some large sandwich bags, we could have done a shake 'n bake (which makes cleaning up a lot easier), but as mentioned, this is a rental.

I put the chicken into the refridgerator for an hour to let the breadcrumbs stick and settle onto the chicken.  If you omit this step, you usually end up with a lot of breadcrumbs in the pan.

 Heat up the vegetable oil in a frying pan and pan fry the chicken breasts on both sides (you do not want to cook them all the way through).  You can use olive oil to be more health conscious, but I'm on vacation and vegetable oil usually imparts a heavier taste.

Take a cookie sheet and spread a thin layer of the tomato sauce on it.  Add the chicken then cover each piece with sauce.  Let it cook for about 10 minutes on 350.  Remove the tray from the oven, then cover it with the cheese.  Put it back into the oven for another 5 minutes to let the cheese melt.  Remove and serve hot.  Pasta, french bread, and a green salad make excellent sides.