CHICKEN PARMESAN SERVED AT MINI-TASTING – Shelley Cohen
Ingredients
2 Packages of chicken thighs (can use breasts but not as moist)
All purpose flour
3 large eggs – sometimes more
Italian seasoned bread crumbs
Parmesan cheese
3 TBL chopped fresh parsley
1 ½ tsp salt (divided)
¾ tsp black pepper (divided)
Olive oil as needed
Jar of favorite marina sauce (I use tomato, herbs & spices)
2 Cups shredded mozzarella cheese
1 Cup Parmesan cheese
3 tsp chopped fresh basil (for garnish)
Marinated artichoke hearts jar (optional)
- PREHEAT oven to 425 degrees.
- PUT flour in shallow dish, place the eggs in 2nd dish and beat with fork
- COMBINE breadcrumbs and grated parmesan cheese, 2 TBL chopped parsley, ½ tsp salt and ¼ tsp pepper in a third dish.
- CUT your chicken thighs in ½ or portion sizes, pat dry and season with ½ tsp salt and ¼ tsp black pepper.
- DIP both sides of chicken in flour, then dip in beaten eggs, then into the breadcrumb mixture. Gently press to adhere.
- PREHEAT the oil over medium-high heat in large skillet. Brown the chicken about 2 minutes per side (light brown look). You may have to do a few batches depending on how many pieces of chicken.
- SET aside on a cookie sheet each batch until all are ready.
- POUR a thin layer of marinara sauce on the bottom of a large overn-proof casserole; add marinated artichokes (optional).
- PLACE chicken on top of sauce (you may also need 2 casserole dishes)
- POUR thin layer of marinara sauce over the chicken to cover each one (Maybe a spoonful).
- SPRINKLE with the mozzarella and parmesan cheese – as much or as little as you like.
- BAKE for approximately 30 minutes (keep checking to see if done by slicing the middle of a piece of chicken. Put back in oven if looks raw. Temperature should be 165 degrees if using a thermometer.
- SPRINKLE with fresh basil and parsley.
A few steps to complete this recipe but it is delicious.