Chicken Parmigiana

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Prep Time: 35 minutes
Cook Time: 40 minutes
Servings: 2
Calories: 815kcal

Ingredients

Chicken Parmigiana

  • 8 oz Chicken breast boneless skinless butterflied
  • 1/2 cup All-purpose flour
  • 1 Egg beaten
  • 1/2 cup Breadcrumbs
  • 1/4 cup Vegetable oil
  • 1 cup Marinara sauce
  • 2 oz Mozzarella cheese shredded
  • 1 TBSP Fresh basil chopped (for garnish)

Buttered Noodles

  • 4 oz Egg noodles
  • 1 TBSP Butter

Sautéed Peas

  • 1 tsp Butter
  • 1/2 cup Green peas

Sparkling Chia Fresca

  • 1/2 cup Lemon juice fresh
  • 2 TBSP Maple syrup or honey
  • 1/2 tsp Chia seeds
  • pinch Salt
  • 16 oz Sparkling water cold
  • 2 sprigs Fresh mint for garnish
US Customary - Metric

Instructions

  • Preheat oven: Set to 350°F (175°C).
  • Prep all ingredients as listed.
  • Prepare chicken: Dredge chicken in flour, dip in beaten egg, then coat in breadcrumbs.
  • Pan-fry chicken: Heat vegetable oil in a pan over medium heat. Fry chicken until golden on both sides. Transfer to a foil-lined baking sheet.
  • Cook noodles: Boil salted water and cook noodles according to package instructions. Drain and set aside.
  • Bake chicken: Spread sauce and mozzarella over the chicken. Bake until chicken reaches an internal temperature of 165°F (74°C) and cheese is melted.
  • Butter noodles: Toss noodles in a pan with butter. Season with salt and pepper.
  • Cook peas: Melt butter in a skillet over medium heat. Add peas, season with salt and pepper, and cook 3–5 minutes until tender.
  • Make chia fresca: combine all the ingredients together. Let sit a few minutes for chia to bloom.
  • Serve the chicken over noodles with peas and sparkling chia fresca. Garnish with basil if preferred.

Nutrition

Calories: 815kcal | Carbohydrates: 97g | Protein: 52g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 241mg | Sodium: 1262mg | Potassium: 1174mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1458IU | Vitamin C: 25mg | Calcium: 336mg | Iron: 7mg

Chicken Parmigiana

No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 40 minutes
Servings 2
Calories 815 kcal

Ingredients
 
 

Chicken Parmigiana

  • 8 oz Chicken breast boneless skinless butterflied
  • 1/2 cup All-purpose flour
  • 1 Egg beaten
  • 1/2 cup Breadcrumbs
  • 1/4 cup Vegetable oil
  • 1 cup Marinara sauce
  • 2 oz Mozzarella cheese shredded
  • 1 TBSP Fresh basil chopped (for garnish)

Buttered Noodles

  • 4 oz Egg noodles
  • 1 TBSP Butter

Sautéed Peas

  • 1 tsp Butter
  • 1/2 cup Green peas

Sparkling Chia Fresca

  • 1/2 cup Lemon juice fresh
  • 2 TBSP Maple syrup or honey
  • 1/2 tsp Chia seeds
  • pinch Salt
  • 16 oz Sparkling water cold
  • 2 sprigs Fresh mint for garnish

Instructions
 

  • Preheat oven: Set to 350°F (175°C).
  • Prep all ingredients as listed.
  • Prepare chicken: Dredge chicken in flour, dip in beaten egg, then coat in breadcrumbs.
  • Pan-fry chicken: Heat vegetable oil in a pan over medium heat. Fry chicken until golden on both sides. Transfer to a foil-lined baking sheet.
  • Cook noodles: Boil salted water and cook noodles according to package instructions. Drain and set aside.
  • Bake chicken: Spread sauce and mozzarella over the chicken. Bake until chicken reaches an internal temperature of 165°F (74°C) and cheese is melted.
  • Butter noodles: Toss noodles in a pan with butter. Season with salt and pepper.
  • Cook peas: Melt butter in a skillet over medium heat. Add peas, season with salt and pepper, and cook 3–5 minutes until tender.
  • Make chia fresca: combine all the ingredients together. Let sit a few minutes for chia to bloom.
  • Serve the chicken over noodles with peas and sparkling chia fresca. Garnish with basil if preferred.

Nutrition

Calories: 815kcalCarbohydrates: 97gProtein: 52gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 241mgSodium: 1262mgPotassium: 1174mgFiber: 8gSugar: 10gVitamin A: 1458IUVitamin C: 25mgCalcium: 336mgIron: 7mg
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