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Parmesan Chicken Thighs

Parmesan Chicken Thighs

Southern Living SEPTEMBER 2008

  • Yield: Makes 4 to 6 servings
  • Cook time:12 Minutes
  • Prep time:25 Minutes
  • Bake:20 Minutes

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

Preparation

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.

*1 tsp. table salt may be substituted.

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.

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