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Nutrition Facts
Serving Size 280 g
(Approx. 4 Servings)
Amount Per Serving
Calories 680 Calories From Fat 320
% Daily Value*
Total Fat 36 g 55%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 195 mg 65%
Sodium 1330 mg 55%
Total Carbohydrate 50 g 17%
Dietary Fiber 4 g 16%
Sugars 5 g
Protein 37 g
Vitamin A 40% Iron 25%
Vitamin C 20% Calcium 50%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chicken Parmigiana
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

12 Oz Orti Di Calabria Tomato & Basil Sauce, as needed for topping chicken
2 cup(s) H-E-B Organics Unbleached All Purpose Flour, plus more as needed for dredging
4 large eggs, beaten
2 cup(s) H-E-B Roasted Garlic Panko Bread Crumbs, plus more as needed for dredging
4 H-E-B Local Thin Sliced Chicken Breast
1 Tsp kosher salt, plus more as needed
1 Tsp cracked black pepper, plus more as needed
1/4 cup(s) Ottavio Organic Extra Virgin Olive Oil, plus more as needed for frying
1 cup(s) H-E-B Shredded Mozzarella Cheese, plus more as needed
1 cup(s) H-E-B Copper Kettle Shaved Parmesan Cheese, plus more as needed
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Instructions

1
Preheat oven to 400°F.
2
Place pasta sauce in a small pot and place over medium low heat. While sauce heats up set up dredging station for chicken.
3
Place flour, beaten eggs, and bread crumbs into three separate shallow containers.
4
Season chicken liberally with salt and pepper then dredge first in flour, shaking off excess flour before placing in egg mixture then finally dredging in panko. Repeat with each breast.
5
Place a large non-stick pan over medium high heat, add olive oil and allow to get hot. Sear chicken on both sides just long enough to allow bread crumbs to get crispy, approximately 2 to 3 minutes per side.
6
Remove chicken to a foil lined sheet pan once browned. Spoon tomato sauce evenly over each breast and top each evenly with a little mozzarella and Parmesan cheese.
7
Bake until cheese is melted and just starting to brown. Season to taste as needed and serve next to your favorite pasta.

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