Monday, July 15, 2013

Chicken Parmesan



This recipe is soooo good!! And not too hard. I started out with about 3lbs of boneless, skinless, chicken thighs. So adjust according to your needs. 

I began by pounding the chicken thighs until they were fairly thin. Then I beat 3 eggs in a bowl and in a separate bowl mixed about ½ cup flour with a little salt & pepper. I dipped the chicken thighs in the egg, then the flour and browned them in a frying pan using coconut oil. 

After they were nicely browned on each side I laid them on a large tray that had been greased with coconut oil and spread with a little spaghetti sauce. When they were all done I topped them with more spaghetti sauce and then laid mozzarella cheese slices on top (all in all I used just a little shy of 1 quart of sauce, a jar of store bought sauce would be about perfect).


Baked for 30 minutes at 350 and served over whole wheat spaghetti noodles and a nice green salad on the side… very yummy!!


 

2 comments:

  1. No baby yet? :-) I remember how long that wait can be.

    This looks great. We're putting up tomatoes today so we'll have plenty of sauce around when we get ready to try it.

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  2. This recipe looks and sounds delicious. Definitely going to be giving it a try soon.

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