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    Chicken Ptarmigan


    Source of Recipe


    Unknown

    Recipe Introduction


    Why not add a little Italian flare to your Mother's Day dinner? Our recipe for Chicken Parmigianino is a little more saucy and cheesy than most, but we've never had a complaint at home so we hope you love it too! Plus, our version has the advantage of being the easiest way we know of to serve up a delicious Chicken Parmigianino dinner!

    List of Ingredients




    Chicken Ptarmigan



    * 6 chicken breasts, rinsed. Thin pieces preferable to thick pieces.
    * 2 cups flour
    * Salt and pepper
    * 2 teaspoons fresh rosemary
    * 2 teaspoons fresh thyme
    * 6 tablespoons extra virgin olive oil
    * 2 jars of your favorite marinara sauce, store bought
    * 6 slices mozzarella (1 slice per chicken breast)
    * Grated Parmesan cheese
    * Italian parsley

    Recipe





    * Wash chicken breasts and pat dry. Set aside.

    * Combine in a bowl the flour, salt and pepper to taste, rosemary and thyme. Set aside.

    * Add olive oil to large skillet. Warm over medium heat.

    * Dust the chicken breasts in flour mixture.

    * When oil is hot but not burning, add chicken breasts to skillet.

    * Brown chicken breasts on both sides until coating is light brown and breasts are just barely cooked through.

    * Add marinara sauce to skillet. Heat sauce until slightly bubbling.

    * Cover each piece of chicken with one slice of mozzarella. Mozzarella will gently melt from heat of the chicken and surrounding sauce. Remove from heat.

    * Optional: You may transfer chicken pieces topped with mozzarella to broiler or toaster over if you want the mozzarella to be slightly toasted on top (see photo).

    * After adding each chicken breast to a plate, top with a light sprinkle of grated Parmesan cheese, and garnish with finely chopped Italian parsley.

    Serving Suggestion

    * Vegetables: Steamed or boiled broccoli.
    * Pasta: Spaghetti or ziti cooked according to package instructions.

 

 

 


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