Chicken Parmigiana

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Finely chop 2 carrots, 2 yellow onions, 1 stick of celery, and 4 cloves of garlic. Sauté in olive oil on medium to high heat. Season vegetables with Italian seasoning blend, season-all, and cayenne pepper.

Step 2

Add tomato paste to sautéed vegetables and stir for 1 minute. Add in tomato sauce and 1/2 cup of beef broth. Stir and let the tomato sauce cook down for at least 1 hour on medium heat. Stir occasionally to make sure the tomato mixture isn’t burning.

Step 3

Clean chicken and pat dry. Cut chicken breast in half (butterfly it). Season each side with season-all, cayenne pepper, and garlic powder.

Step 4

Mix Panko bread crumbs and flour in one bowl and 3 eggs in a separate bowl.

Step 5

After chicken breast is seasoned, dip each one in the egg mixture and then lightly coat in flour and Panko mixture(Do not press chicken down).

Step 6

Put a shallow amount of vegetable oil in a skillet and fry each chicken breast. Each side should fry no longer than 5 minutes.

Step 7

Preheat oven to 350 degrees. Place each fried chicken breast in a baking pan with either foil or a baking sheet.

Step 8

After the bolognese sauce has cooked down remove about a cup of the sauce to spread over each piece of chicken. Top with grated Parmesan, shredded mozzarella, and chopped parsley. Place in oven for 15-20 minute to let cheese melt.

Step 9

Boil spaghetti noodles, plate, and enjoy!