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: 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
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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