Saturday, August 20, 2011

Recipe: Chicken parmigiana

Chicken parmigiana

Prep Time: 5 mins | Cook Time: 25 mins | Servings: 1 serving | Difficulty: Easy


  • 1 lb chicken tenderloins, lightly pounded flat
  • 2 eggs
  • ½ cup cream
  • ¼ tsp garlic powder
  • Salt and pepper
  • 1 cup grated parmesan cheese
  • 3/4 cup Rao's vodka sauce
  • ½ cup cream
  • 1 cup mozzarella cheese


Mix eggs, cream, garlic powder, salt and pepper in a bowl.

Dip chicken in egg mixture, let excess drain off, then dip in parmesan cheese.

Let coated chicken pieces sit for about 5 minutes before frying.

In large frying pan over medium-high heat, brown coated chicken pieces in olive oil until brown on both sides. Let chicken drain.

Arrange fried chicken pieces in a casserole dish.

Mix sauce and cream together; pour mixture over chicken.

Top with mozzarella cheese and some extra parmesan. Drizzle with olive oil.

Bake for 15 minutes at 375°, or until cheese is melted and bubbly, and lightly browned.

Note: Rao's sauce adds 8 grams of carbs to this huge platter of chicken parm, which serves at least 4 people. That's about 2 carbs per person, which I'm okay with. This is very tasty, and it is surprising how good the chicken is. I don't miss the bread crumbs. Just be careful to not overbrown the chicken. I don't like the taste of near-burnt parmesan.

Source: My collection

Sent from Paprika Recipe Manager.

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