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FOR YEARS my husband ordered Chicken Parmigiana at restaurants. Then I found this recipe in our local newspaper, adjusted it for two and began making this at home. After 50 years of marriage, I still enjoy making his favorite recipes.
Nutritional Facts 1 serving (1 each) equals 444 calories, 26 g fat (8 g saturated fat), 166 mg cholesterol, 1,496 mg sodium, 23 g carbohydrate, 3 g fiber, 29 g protein.
Originally published as Chicken Parmigiana in Reminisce Extra July 2006, p 52
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Mar. 03, 2012 by Abby_21
Made this exactly as written. It was very very good, but took much longer for the chicken to cook. I probably only needed 1/4 of the sauce and that was for FOUR large chicken breasts. Think I'd go a liile less on the Italian seasoning next time too. All four of us enjoyed this and I will make it again
Reviewed on Jan. 01, 2012 by gdevillers
I followed the recipe, but used a little more bread crumbs as I used 4 chicken breast. I also overlooked the Parmesan cheese with the bread crumbs, so I put the cheese in the sauce. This thickened the sauce, & real tasty.
Reviewed on Aug. 22, 2009 by xanalou
Great idea using the Dressing. I'm making pot roast tonight but tomorrow, I'll put it to the test.
Reviewed on Feb. 25, 2009 by brittanyjbowen
I used reduced fat Italian dressing instead of the egg, and it worked great! Excellent recipe!
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