Name: Chicken Parmigiana
Prep time: 40 min
Cook time: 35 min
Ingredients: 1 slice Crusty bread (cut into cubes 1/4" thick); 1/2 TBSP Extra-virgin olive oil; 1 clove Garlic (minced); 1 tsp Dijon mustard; ½ tsp Worcestershire sauce; ½ tsp Lemon juice (fresh-squeezed); ½ tsp Red wine vinegar; 1 TBSP Extra-virgin olive oil; ½ TBSP Parmesan cheese (grated); 2 cups Romaine lettuce (chopped); 1/2 TBSP Granulated sugar; 3/4 tsp All-purpose flour; 1/8 tsp Ground cinnamon; 1 Crescent roll dough (1 triangle per marshmallow); 4 Marshmallows; 1/2 TBSP Butter (melted); 1 TBSP Powdered sugar; 1/16 tsp Vanilla extract; 1/2 tsp Milk; 1/2 TBSP Walnuts (chopped); Salt (to taste); Black pepper (to taste); Nonstick spray; 2 Eggs (beaten); 2 TBSP Parmesan cheese (grated); 8 oz Chicken breast boneless skinless (butterflied); ½ cup Seasoned panko bread crumbs; ¼ cup Extra-virgin olive oil (for frying); ½ cup Marinara sauce (use as needed); ¾ cup Mozzarella cheese (shredded (use more if needed))

Chicken Parmigiana

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Prep Time: 40

Cook Time: 35

Servings:

Calories: 1348kcal

Ingredients

Croutons

1 slice Crusty bread cut into cubes 1/4" thick
1/2 TBSP Extra-virgin olive oil

Caesar Salad

1 clove Garlic minced
1 tsp Dijon mustard
½ tsp Worcestershire sauce
½ tsp Lemon juice fresh-squeezed
½ tsp Red wine vinegar
1 TBSP Extra-virgin olive oil
½ TBSP Parmesan cheese grated
2 cups Romaine lettuce chopped

Marshmallow Puffs

1/2 TBSP Granulated sugar
3/4 tsp All-purpose flour
1/8 tsp Ground cinnamon
1 Crescent roll dough 1 triangle per marshmallow
4 Marshmallows
1/2 TBSP Butter melted

Glaze

1 TBSP Powdered sugar
1/16 tsp Vanilla extract
1/2 tsp Milk
1/2 TBSP Walnuts chopped

Seasoning

Salt to taste
Black pepper to taste

Chicken:

Nonstick spray
2 Eggs beaten
2 TBSP Parmesan cheese grated
8 oz Chicken breast boneless skinless butterflied
½ cup Seasoned panko bread crumbs
¼ cup Extra-virgin olive oil for frying
½ cup Marinara sauce use as needed
¾ cup Mozzarella cheese shredded (use more if needed)
Fresh basil for garnish

Pasta

4 oz Spaghetti or preferred noodles
2 TBSP Butter

Lemon Sparkling Water

24 oz Sparkling water cold
1 Lemon sliced
Ice cubes optional

US Customary - Metric

Instructions

Prep ingredients per instructions above.
For the Croutons: Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
For the marshmallow puffs: Heat the oven to 375°F. Spray muffin cups with cooking spray. In a small bowl, mix granulated sugar, flour and cinnamon.
Separate dough into triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place the marshmallow on the shortest side of the triangle. Roll up, starting at the shortest side and rolling to the opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup.
Bake for 6 to 8 minutes or until golden brown. (Place foil or cookie sheet on the rack below muffin cups to guard against spills.) Cool in pan for 1 minute. Remove the puffs from the muffin cups; place on cooling racks set over waxed paper.
Prepare glaze for marshmallow puffs:In a small bowl, mix powdered sugar, vanilla, and enough milk for desired drizzling consistency. Drizzle glaze over the puffs. Sprinkle with nuts.
For the chicken: Preheat oven to 400°F (204°C). Lightly grease a baking sheet with nonstick spray; set aside.
Whisk together eggs, parmesan, salt, and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat in the mixture. Then dip into the breadcrumbs coating both sides very well, pressing the breadcrumbs on.
Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy (about 4 - 5 minutes on each side). Set aside.
Place chicken on the prepared baking sheet and top each breast with about 1/3 cup of sauce. Top each chicken breast with slices of mozzarella cheese.
For the pasta: Bring a large pot of water to a boil. Add salt to the water and cook the pasta according to the package directions. Then drain well. Add back to the pot and toss with butter.
Bake chicken for 10 - 15 minutes, or until the cheese is bubbling and melted, and the chicken is completely cooked through to an internal temperature of 160°F (71°C) using a thermometer.
Prepare the Caesar salad by tossing Romaine lettuce with dressing and croutons.
Mix the ingredients for the sparkling lemon water. Serve over ice if desired.
Serve the chicken with pasta garnish with basil, salad, sparkling water, and marshmallow puffs for dessert.

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