Chicken Bake

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 whole chicken breasts, halved
  • 2 eggs, lightly beaten
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup soft fresh bread crumbs
  • ½ cup olive oil
  • 6 slices of boiled ham
  • 6 slices of mozzarella cheese
  • 1 cup Tomato sauce I
  • ¼ teaspoon dried orégano


    1. Preheat oven to moderate (350°F.).

    2. Dip the chicken pieces into the eggs mixed with the salt and pepper. Coat each piece with bread crumbs.

    3. Brown the chicken in the olive oil. Arrange the pieces in a single layer in a buttered baking dish. Place a slice of ham and a slice of cheese over each piece of chicken. Pour the sauce mixed with the orégano over all. Bake for twenty minutes, or until chicken is tender.