Monday, April 13, 2015

Chicken Parmigiana





This is one of our family favorites and often requested for birthday meals. It is such an easy recipe and can become one of you favorites as well. I like to use boneless chicken thighs because it is economical and they don't dry out. This serves about 10 people with 2 pieces each. 
  • 3 lbs boneless chicken thighs
  • 2 beaten eggs with a tablespoon of water
  • 1 cup of grated parmesan cheese
  • 1 cup of bread crumbs
  • 1 recipe of pasta sauce or 2 jars of your favorite sauce
  • Grated mozzarella cheese
  1. Pour the pasta sauce into the bottom of 2 9x13 pans.
  2. Dip the thighs into the egg mixture.
  3. Then into the combined cheese and bread crumbs.
  4. Brown in a bit of olive oil on medium heat. 
  5. Place the browned chicken on the sauce.
  6. Bake at 350 for 20 minutes
  7. Add desired amount of grated mozzarella cheese and bake for another 10 minutes. 
  8. Serve with your favorite pasta, greek or caesar salad and garlic bread.



3 comments:

  1. No pounding/flattening!!!! That makes this dish so much easier!!!!!

    ReplyDelete
  2. What a lovely recipe. I will have to try this with slices of turkey thighs as one of my grands will not eat chicken but loves
    turkey. (?).

    ReplyDelete
  3. I was googling a Chicken Parmigiana recipe and couldn't resist trying a Mennonite inspired version. My grandparents Marie and Ben D. Kroeker we're Mennonites from Stienbach Manitoba and of course I grew up on grandmas home cooking. I loved Pluma Mousse for faspa. I'm still trying to convince my husband that Mennonite girls can cook...Hopefully after he tries this he will be convinced.

    ReplyDelete