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Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. BAKE 30 min. or until chicken is done (165ºF).
HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and reduced-fat cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken.
Bake for 15 minutes or until the chicken is hot and the cheeses are melted. Heat the remaining sauce in a 2-quart saucepan over medium heat until hot and bubbling, stirring occasionally. Serve the ...
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Add the milk and broth and bring to a boil, stirring until slightly thickened, 3 minutes. Return the chicken and any accumulated juices to the skillet; add the parsley sprigs. 3. Cover the chicken and braise in the oven for 20 minutes, until the meat is cooked through. Using tongs, transfer the chicken to a platter and discard the parsley ...
This chicken Parmesan soup combines the rich flavors of a traditional chicken Parm—juicy seasoned chicken, tangy marinara sauce and savory Parmesan cheese—with the warmth and comfort of a soup ...
Chicken parmesan or chicken parmigiana (Italian: pollo alla parmigiana) is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, Parmesan or provolone. [1] Ham or bacon is sometimes added. [2] [3] The dish originated in the Italian diaspora in the United States during the early 20th century.
Preheat oven to 375°F (190°C). Season the chicken breasts on both sides with salt and pepper. Place the flour, egg, and panko crumbs into three separate dishes. Season the panko crumbs with parmesan cheese, garlic powder, oregano, basil, and red pepper flakes. Coat the chicken breasts in flour and shake off any excess.