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Nutrition Facts
Serving Size 277 g
(Approx. 4 Servings)
Amount Per Serving
Calories 660 Calories From Fat 290
% Daily Value*
Total Fat 33 g 51%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 310 mg 103%
Sodium 730 mg 30%
Total Carbohydrate 37 g 12%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 50 g
Vitamin A 20% Iron 10%
Vitamin C 0% 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.
Potato Crusted Cheesy Chicken Parmesan
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
4  People


Recipe makes 4 Servings

1 Lb H-E-B Extra Thin Sliced Chicken Breasts
1/2 Tsp kosher salt, plus more as needed
1/2 Tsp cracked black pepper, plus more as needed
3/4 cup(s) cornstarch, plus more as needed for dredging
4 large H-E-B Large Organic Brown Eggs, beaten
1 cup(s) potato flakes, plus more as needed for dredging
1/4 cup(s) grapeseed oil, plus more as needed for frying
6 slices of mozzarella cheese, cut to fit on top of chicken breasts
1 cup(s) Parmesan cheese, grated, plus more as needed
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Preheat broiler and adjust oven rack to be 6 to 8 inches below broiler. Meanwhile, prepare chicken.
Preheat a non-stick skillet over medium heat. Season chicken with salt and pepper liberally on both sides. Dredge in cornstarch, then eggs, then potato flakes. Add oil to pan and allow to get hot.
Add chicken to oil and sauté for 3 to 4 minutes per side or until crispy and slightly browned. Once cooked remove chicken to a sheet tray fitted with rack.
Top each with mozzarella then Parmesan. Place under broiler and cook until cheese is bubbly and melted.
Allow to cool, top with your favorite pasta sauce and serve over polenta or pasta.


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