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Chicken Parmigiana Recipe

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This recipe for Chicken Parmigiana, by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Keri Young


4 chicken breasts
1/3 c. Parmesan cheese
1 c. Italian breadcrumbs
1/2 c. flour
2 eggs
salt to taste
4 c. marinara sauce (One batch of Mrs. Barnet's Marinara Sauce - see recipe in sauces)
oil for frying
Mozzarella cheese
cooked spaghetti noodles

Slice and butterfly each chicken breast. Mix breadcrumbs and Parmesam Cheese together. Place half the breadcrumb mixture into a shallow bowl. In another shallow bowl, whisk the eggs. Place the flour into a third shallow bowl and set everything aside.

Preheat oven to 375° F/190° C. Season chicken with salt/pepper. Coat each piece with breadcrumbs. In a large, nonstick fry pan add the oil and bring to medium-high heat. Add chicken. Once the underside is nice and golden, gently turn over. Continue to cook until golden on the other side. This should only take about 2 minutes per side. The chicken doesn’t need to be cooked all the way through, as it will finish baking in the oven later. Transfer chicken to a cooling rack that is resting over a baking tray. Cook the second batch, making sure that the oil is still hot enough and that the chicken sizzles nicely.

To assemble, cover the base of a large baking dish with about 2–3 cups sauce. Place chicken in dish and spoon a couple of tablespoons of the sauce onto each piece, followed by a bit of grated mozzarella. Bake for about 10–15 minutes or until cooked and heated through. Serve with noodles, salad and garlic bread.




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