Ingredients
4 large chicken breasts
1⁄3 cup grated Parmesan cheese
2 cups breadcrumbs
2 cups mozarella cheese
2 cups tomato sauce
3 eggs, beaten
1 cup plain flour
8 slices medium thick leg ham
2 lbs potatoes, peeled and cut into fries
2 cups canola oil
garden salad
Serves Eight Total Time: 11⁄2 hours
Preheat oven to 375 deg Fahrenheit. Mix together the parmesan and breadcrumbs in a large flat bowl. Pour the flour into another flat bowl.
Cut the chicken breasts in half through the middle. Then pound the chicken breasts using a mallet until they increase about 50% in size.
Add olive oil to a pan over medium heat. Season the chicken with salt and pepper. Dip the chicken in the flour, followed by the egg mix, and
finally the parmesan and breadcrumb mixture. Pan fry the chicken for about two minutes on each side or until golden brown. Add the chicken to a large
glass cooking dish. Add a slice of leg ham to each half breast and then a ladle of tomato sauce. Finally sprinkly the mozarella cheese over the top.
Bake in oven for about 12 minutes or until mozarella is browned on top.
For the fries, add canola oil to a pot over high heat. Once oil is bubbling, add the fries in small batches and fry for about 7 minutes or until
browning. Remove batches from pot onto a bead of paper towels to soak up any extra oil.
Serve with the garden salad.