Chicken Parmigiana

I LOVE pasta and everything that goes with it.  Including this.  This is also a favorite of my whole family, because its fresh, lighter, and with a good little kick.

My chicken breading is homemade.  So, you will want to get this spice ready for 2-3 full sized boneless, skinless chicken breasts.

2 Garlic cloves, crushed

1/2 fresh lemon juice (feel free to hand squeeze the lemon and use a bit of pulp)

1 tsp crushed red pepper

1 TBS Oregano

1/3 cup breadcrumbs – homemade breadcrumbs

1 TBS all-purpose flower

salt and pepper

Mix all together with a fork in a bowl and in another bowl, prepare


1 Egg beatenChicken Parmigiana

Turn oven on to 400F.  With your Chicken Breasts, wrap them in saran wrap, and beat them to flatten.  Pull them out and cover each one evenly by dipping in each bowl.  First dip in the egg, then the spice/bread mix.  Next, place on your pan and stick in the oven, usually for 25-30 minutes, turning once or twice.

Once they are cooked, let them sit for a bit to cool off.  If they are too hot, the sauce will drip straight off and you wont have that nice thick sauce layer on top.  Change your oven to 350F.  Use 2 TBS of spaghetti sauce and layer it on top of each breast, then repeat with fresh grated Mozza cheese.  Cook until nicely melted and starting to turn brown (usually another 20 minutes)

Chicken ParmigianaChicken Parmigiana
Chicken ParmigianaFinally, once it’s all done, top with fresh Parmesan and mix with your favorite side…. Spaghetti with sauce, Fettucini, Salad, etc. and ENJOY!  Chicken ParmigianaChicken Parmigiana Chicken Parmigiana

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