Chicken parmigiana
Prep Time: 5 mins | Cook Time: 25 mins | Servings: 1 serving | Difficulty: Easy
Ingredients:
- 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
Directions:
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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