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Chicken Parmigiana - Bobby Flay

Shelly's
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Category: Chicken
Yield/Servings: 4
    Prep Time:       Cook Time:       Total Time:  

Chicken:
4 chicken breasts, boneless, skinless, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 Tbsp water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup vegetable oil or pure olive oil

Tomato Sauce, recipe follows

1 pound fresh mozzarella, thinly sliced
¼ cup freshly grated Parmesan
Fresh basil or parsley leaves, for garnish

Tomato Sauce
2 Tbsp olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
2 cans (28 oz) plum tomatoes and their juices, puréed in a blender
1 can (16 oz) crushed tomatoes
1 small can tomato paste
1 cup water
1 bay leaf
1 small bunch Italian parsley
Salt and freshly ground pepper

Chicken

1. Preheat oven to 400ºF.

2. Season chicken on both sides with salt and pepper....
see full recipe at:
foodnetwork.ca

Recipe Source: foodnetwork.ca

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