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Chicken Parmesan Recipe

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This recipe for Chicken Parmesan, by , is from Memere Plante's Family Recipes - Les recettes de la famille a Memere Plante, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lucie Brazeau


3 large chicken breasts
2 eggs
2 tbsp water
cup of Italian bread crumbs
cup of freshly grated parmesan cheese
1 tsp garlic powder
vegetable oil
1 jar of marinara sauce (24 oz)
12 oz of spaghetti or linguine
2 cups of shredded mozzarella
Salt, pepper, garlic powder, to taste

Filet each breast into two. Gently pound on each piece of chicken until flattened. Season both sides with salt, pepper and garlic powder. Set aside. Combine eggs and water in a medium bowl and whisk well; set aside. Combine bread crumbs, parmesan, garlic powder and salt in shallow pie plate; set aside. Heat vegetable oil in a large skillet on medium heat. Dip each piece of chicken into the egg mixture, then dredge with bread crumbs. Fry on both sides. Drain on paper towels. Pour half of the marinara sauce in a 9 x 13 pan. Arrange chicken on top. Top with mozzarella. Bake at 350 for 20-25 minutes. Cook pasta and add remaining sauce to pasta.




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