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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 1 |
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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 |
Directions:
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.
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