A New Twist on Chicken Parmigiana

October 22, 2009 Intense Flavors by Carole Brighenti
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Traditional chicken parmigiana is heavily breaded and baked in sauce, and consequently loses much of its texture and flavor.  To add zip to the flavor, try the following twist to the traditional recipe:

2 boneless chicken breasts

3/4 cup Wonder flour

3/4 T garlic powder

3/4 T dried oregano

Salt and pepper to taste

1-1/2 cups marinara sauce (homemade or favorite brand)

1/2 cup chicken broth

Juice of 1 lemon

2 T minced parsley

4 T olive oil

8 oz. fresh Mozzarella sliced thinly

Pound chicken breasts to 1/4 inch thickness, yielding 8 cutlets.  Combine flour, garlic powder, oregano, salt and pepper.  Dredge cutlets in flour mixture.  Sauteed 3 minutes per side.  Set aside.  Wipe excess oil out of pan.  Deglaze pan with chicken broth, scraping up brown bits.  Add tomato sauce and lemon juice.  Bring to a simmer.  Add cutlets back in one layer.  Top cutlets with Mozzarella slices.  Add cover and simmer for 10 minutes, until Mozzarella melts.  Garnish with minced parsley.  Serve immediately with buttered egg noodles and sauteed spinach.  Serves 4.  Enjoy!


Entry Filed under: Italian

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