My Chicken Parmesan

My Chicken Parmesan

8 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    1 h
janice tofuri
Recipe by  janice tofuri

“My Italian husband says this is his absolute favorite dinner. Parmesan-coated chicken swimming in a pool of pasta and sauce with a blanket of melted shredded Italian-blend cheese over all.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  2. Combine flour, 1/2 teaspoon salt, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Place chicken tenderloins into flour mixture, seal the bag, and shake to coat.
  3. Beat egg and half-and-half thoroughly in a shallow bowl. Mix seasoned break crumbs, panko crumbs, Parmesan cheese, and parsley in another bowl. Dip floured chicken tenderloins into beaten egg, let excess egg drip off, then press chicken into crumb mixture to coat. Let chicken stand for 10 minutes to set coating.
  4. Heat olive oil in a large skillet over medium heat; cook chicken tenderloins until the juices run clear, chicken is no longer pink inside, and coating is golden brown, about 5 minutes per side.
  5. Bring water and 1 tablespoon salt to a boil in a large pot; stir angel hair pasta into boiling water. Cook pasta, stirring occasionally, until cooked through, about 5 minutes. Drain.
  6. Pour 3/4 cup marinara sauce into prepared baking dish; top sauce with cooked angel hair pasta. Pour remaining 3/4 cup sauce over pasta and arrange chicken tenderloins over sauce. Sprinkle Italian cheese blend over chicken.
  7. Bake in the preheated oven until cheese topping is melted and bubbling, about 10 minutes.

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Reviews (8)

Rate This Recipe
MagicallyDelicious
10

MagicallyDelicious

This is great. I am kind of a spice wimp, so I was afraid of the cayenne but gave it a whirl as written and I'm surprised at how mild it ended up being. It has just the right amount of seasoning for me. The coating stayed on well when I fried it, and the chicken browned nicely. I topped it with fresh whole milk mozzarella for a little extra richness - I'll definitely make this one again.

Kiss THE Cook
0

Kiss THE Cook

Really good but time consuming. Also when I ate this I ended up in the hospital a few hours later, apparently it triggered a "gall bladder attack". And that's how I found out I had gallstones.

Irlandese
0

Irlandese

Made this for Valentine's dinner with my husband--he and I loved it! Will definitely make this again.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 695 cal
  • 35%
  • Fat
  • 24.6 g
  • 38%
  • Carbs
  • 79.6 g
  • 26%
  • Protein
  • 40.8 g
  • 82%
  • Cholesterol
  • 128 mg
  • 43%
  • Sodium
  • 3504 mg
  • 140%

Based on a 2,000 calorie diet

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