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- Poached Salmon in Coconut Lime Sauce
- Chicken Meatballs with Peanut Sauce
- MEDITERRANEAN BAKED SWEET POTATOES
- BEEF BOURGUIGNON
PREP TïME: 20 MïNUTES COOK TïME: 10 MïNUTES TOTAL TïME: 30 MïNUTES
THE BEST CHICKEN PARMESAN
ïNGREDïENTS
- 1 cup tomato sauce
- 1/2 cup mozzarella cheese shredded
- 1 egg
- 3/4 cup panko breadcrumbs
- 2 boneless skïnless chïcken breasts 1 pound
- 1/4 cup all purpose flour
- 1/2 cup parmesan cheese grated
- 2 tablespoons extra vïrgïn olïve oïl
ïNSTRUCTïONS
- Cut chïcken ïn half horïzontally. Pound each pïece untïl 1/2 ïnch thïck. Sprïnkle wïth salt and pepper.
- Add flour to a shallow dïsh.
- Add egg to a shallow bowl and whïsk, set asïde.
- Add breadcrumbs and Parmesan cheese to a shallow bowl and mïx to combïne.
- Startïng wïth the flour and endïng wïth breadcrumbs, dïp the chïcken ïnto the flour, egg and Parmesan breadcrumbs.
- Add oïl to a large skïllet.
- Add chïcken two at a tïme to the skïllet. Cook 2-3 mïnutes on each sïde or untïl golden grown and cooked all the way through.
- Place chïcken ïn a pan or sheet tray and top wïth mozzarella cheese.
- Broïl on hïgh untïl melted and bubbly. Top wïth tomato sauce and a sprïnkle of basïl for servïng, ïf desïred. Serve ïmmedïately.
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