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Chicken Parmesan

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Baked, not fried.

And I made my own Light-and-Crisp Whole-Wheat Bread Crumbs too.  Honest, I did.

Before:

And after:

Fascinating, I know.

I used what was left of Giada’s Marinara Sauce, but of course Ellie Krieger, in Comfort Food Fix, has a recipe for Quick Marinara Sauce. 

I cannot leave you without saying that this was the most perfectly cooked piece of chicken I’ve ever made.

Just in case you’re on the edge of your seat, that pile of green stuff up there was just some green beans I wanted to get out of the freezer.   And although normally I think that it’s sacrilege to eat any type of parmesan — or what I refer to as parmigiano, i.e., veal or eggplant — without some angel hair, we have been a heavy on the pasta dishes lately, so a little garlic bread was in order, which is going to come in handy for tomorrow’s chicken parm sandwich.

Eat Well and Savor.

 

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About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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