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Chicken Parmigiana

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Chicken Parmigiana

Chicken Parmigiana-Method

Chicken Parmigiana

Chicken Parmigiana

I got this recipe from my mother-in-law.  Her original recipe calls for veal but I have always used chicken or eggplant.  Every time my family has it we comment on how we need to make it more often because it is so quick and easy to prepare and we all love it.  It’s a great way to get your family to eat tomatoes.  If you make your own marinara sauce, add other veggies such as zucchini and blend the sauce until it is smooth to load it with even more nutrients.

Chicken Parmigiana
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Serves: 4
 
This meal is quick and easy to prepare and it's a great way to get your family to eat tomatoes. If you make your own marinara sauce, add other veggies such as zucchini and blend the sauce until it is smooth to load it with even more nutrients.
Ingredients
  • 1 egg
  • 1 Tbsp water
  • ⅓ cup all-purpose flour
  • ¾ cup grated Parmesan cheese
  • 1 pound chicken breast {or eggplant}, pounded thin and cut into strips
  • 1-2 Tbsp olive oil
  • 1 tsp salt
  • ⅛ tsp pepper
  • 1 15-ounce jar of marinara sauce (or homemade marinara sauce, blended until smooth)
  • Angel hair spaghetti, cooked
Instructions
  1. In a shallow bowl, beat the egg with the water.
  2. In another shallow bowl, mix the flour with ½ cup Parmesan cheese.
  3. Dip the chicken strips in the egg mixture and then dredge the strips in the flour mixture, coating both sides.
  4. Cook the dredged chicken strips in 1-2 Tbsp of olive oil over medium-high heat until browned on both sides.
  5. Sprinkle the strips with salt and pepper to taste.
  6. Pour the marinara sauce over the chicken and sprinkle with the remaining Parmesan cheese.
  7. Bring to a boil.
  8. Reduce the heat to low, cover the pan and cook the chicken for 8-10 minutes or until it is done.
  9. Serve the chicken parmigiana over angel hair spaghetti noodles.

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