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Crispy Chicken Thigh Parmigiana
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Crispy Chicken Thigh Parmigiana

55 Minutes
30 Min Prep
55 Min Cook
You've heard how awesome—tender, juicy and amazing—chicken thighs are. Try them tonight in a classic Italian dish.
What You Need
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4 servings
Original recipe yields 4 servings
1/3 cup chopped onion s
1 clove garlic, minced
2 Tbsp. KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1 can (14.5 oz.) diced tomatoes, undrained
1/2 tsp. dried Italian seasoning
1/8 tsp. ground black pepper
1/4 cup chopped fresh basil
1/3 cup Italian-seasoned panko bread crumbs
4 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/2 tsp. dried oregano leaves
1 egg, beaten
2 Tbsp. milk
4 bone-in skinless chicken thigh (1 lb.), pounded to 1/4-inch thickness
3 Tbsp. oil
1/4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
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Let's Make It
1
Cook and stir onions and garlic in dressing in saucepan on medium heat 3 to 5 min. or until onions are tender. Stir in tomatoes, Italian seasoning and pepper. Bring to boil. Simmer on low heat 10 min. or to desired consistency, stirring occasionally. Stir in basil. Keep warm.
2
Combine bread crumbs, 3 Tbsp. Parmesan and oregano in shallow dish. Beat egg and milk in small bowl until blended. Dip chicken in egg mixture; coat with crumb mixture. Cook chicken in hot oil in large skillet on medium heat 3 to 4 min. on each side or until done (165°F). Transfer to serving platter.
3
Spoon sauce over chicken. Top with mozzarella and remaining Parmesan. Let stand 2 min. or until cheese melts.
Kitchen Tips
Veal Parmigiana
Substitute 1 lb. boneless veal sirloin steak or boneless veal leg round steak, 1/2 inch thick, for the chicken. Cut meat into 4 serving-size pieces; pound to 1/4-inch thickness.
In a Hurry? Want a Short-Cut?
Save time by using 1 cup hot CLASSICO FAMILY FAVORITES Traditional Pasta Sauce or your favorite flavor, instead of making the sauce.
Substitute
Prepare using dry Italian-style bread crumbs.
How to Pound Meat
To pound chicken thighs, breasts or veal cutlets, place meat in resealable freezer-weight plastic bag, then pound meat with side of heavy can, rolling pin or meat mallet until meat is desired thickness. The bag will contain the liquids from the meat, minimizing the mess.
Nutrition
Calories
340
Calories From Fat
0
% Daily Value*
Total Fat 22g
28%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 145mg
48%
Sodium 560mg
24%
Total Carbohydrates 12g
4%
Dietary Fibers 2g
7%
Sugars 5g
10%
Protein 24g
48%
Vitamin A
15%
Vitamin C
20%
Calcium
20%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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