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Chicken Parmesan Recipe

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This recipe for Chicken Parmesan, by , is from Anne Marie's Cookbook, 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!

Anne Marie McGarvey


- Boneless, Skinless Chicken Breasts - 4 (about 6 to 8 ounces)
- Kosher Salt - tsp.
- Ground black pepper - tsp.
- Eggs - 2
- Garlic salt - 1 tsp
- Crushed crackers - 1 sleeve
- Grated Parmesan Cheese - 1 cup
- Olive Oil - 2 tbsp.
- Fresh Lemon Juice - 1 tsp
- Hellmann's mayonnaise - cup
- Chopped Fresh Parsley - 1 tbsp.

1. Preheat the oven to 400F
2. Place the chicken between two sheets of plastic wrap and use a meat pounder or heavy skillet to pound them to 1 inch thickness to even them out.
3. Season the chicken evenly on both sides with the salt and pepper
4. In a medium bowl, whisk together the eggs and garlic salt until combined.
5. In another bowl, combine the crackers and cup of parmesan.
6. Dredge each chicken breast in the egg mixture, then in the cracker mixture, and set the chicken aside on a plate.
7. In a large skillet, heat 1 tbsp. of the oil over medium heat. Add two peices of chicken and cook until the cracker coating is crispy, and golden brown, 3 or 4 minutes on each side.
8. Remove to a sheet pan and repeat with remaining 1 tablespoon oil and chicken breast
9. Transfer the sheet pan to the oven and bake until the chicken is cooked through.
10. Meanwhile, in a medium bowl, combine the remaining cup parmesan, the lemon juice, and mayonnaise.
11. When the chicken is done, smear it with the mayo/Parmesan topping and turn on the broiler. Broil until the cheese is bubbling and golden, about 3 minutes
12. Sprinkle with parsley

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Serve with pasta and marinara sauce




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