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Parmesan Chicken Thighs

Prep time 25 mins
Cook time 12 mins
Bake time 20 mins
Yield Makes 4 to 6 servings

Ingredients

  • 2 large eggs
  • 1 1/2 pounds skinned and boned chicken thighs
  • 1 1/2 teaspoons kosher salt*
  • 1 teaspoon freshly ground pepper
  • 1 cup Italian-seasoned breadcrumbs
  • 1/2 cup vegetable oil
  • 1 (24-oz.) jar marinara sauce
  • 1/2 cup (2 oz.) shredded Parmesan cheese
  • 1/2 (16-oz.) package vermicelli
  • 3 tablespoons butter
  • 1 tablespoon chopped fresh parsley
  • Tangy Feta Dressing Over Iceberg

How to Make It

  1. Preheat oven to 375°. Whisk together eggs and 2 Tbsp. water.

  2. Sprinkle chicken with salt and pepper. Dredge in breadcrumbs; dip in egg mixture, and dredge again in breadcrumbs.

  3. Cook chicken, in batches, in hot oil in a 12-inch heavy skillet over medium heat 2 to 3 minutes on each side or until golden brown.

  4. Arrange chicken in a lightly greased 13- x 9-inch baking dish.

  5. Spoon marinara sauce over chicken, and sprinkle with Parmesan cheese.

  6. Bake at 375° for 15 to 20 minutes or until cheese is melted and a meat thermometer inserted into thickest portion of chicken registers 170°.

  7. Meanwhile, prepare pasta according to package directions. Toss hot cooked pasta with butter and parsley. Serve chicken over pasta with Tangy Feta Dressing Over Iceberg.

  8. *1 tsp. table salt may be substituted.

  9. Tangy Feta Dressing Over Iceberg: Stir together 1/2 cup mayonnaise, 1/2 (4-oz.) package crumbled feta cheese, 2 Tbsp. chopped fresh parsley, and 1 to 2 Tbsp. fresh lemon juice. Stir in pepper to taste. Spoon dressing over 5 cups shredded iceberg lettuce. Makes 4 servings; Prep: 10 min.