Chicken Parmesan(Rice)
Substitute Breasts for thighs and use thin sliced cheese for a real authentic taste !!!!
Yield
6 servingsPrep
40 minCook
20 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
chicken thighs, boneless, skinless
skinned and boned, about 1 1/2 pounds |
*
|
| ⅓ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ½ | cup |
milk
|
|
| 1 | each |
eggs
slightly beaten |
|
| ½ | cup |
bread crumbs
|
|
| 2 | tablespoons |
olive oil
or vegetable oil |
|
| 1 | cup |
mozzarella cheese
shredded, 4 ounces |
*
|
| 2 ½ | cups |
spaghetti sauce
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
chicken thighs, boneless, skinless
skinned and boned, about 1 1/2 pounds |
*
|
| 79 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 118 | ml |
milk
|
|
| 1 | each |
eggs
slightly beaten |
|
| 118 | ml |
bread crumbs
|
|
| 3E+1 | ml |
olive oil
or vegetable oil |
|
| 237 | ml |
mozzarella cheese
shredded, 4 ounces |
*
|
| 591 | ml |
spaghetti sauce
|
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
Pound chicken between waxed paper or plastic wrap to about 4-inch thickness.
Mix flour, salt and pepper.
Coat chicken with flour mixture.
Mix milk and egg.
Dip chicken into milk mixture; coat with bread crumbs.
Heat oven to 375℉ (190℃).
Heat oil in 10-inch skillet over medium heat until hot.
Cook chicken in oil, turning once, until golden brown (add oil to skillet if necessary).
Place chicken in ungreased rectangular pan, 13 x 9 x 2 inches with mozzarella cheese.
Pour spaghetti sauce over cheese.
Sprinkle with Parmesan cheese.
Bake uncovered about 20 minutes or until hot and bubbly.
