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    You are in: Home / Recipes / Chicken Parmigiana Recipe
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    Chicken Parmigiana

    Average Rating:

    2 Total Reviews

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    • on April 18, 2008

      I cannot give a rating because I didn't follow the recipe exactly, but my version was definitely 5 stars thanks to your guidance. I used chicken tenders and didn't bread them. Used our favorite spaghetti sauce (three cheese from Trader Joes) and added fresh basil and the olives. Then cooked under the broiler with the fresh mozarella as the other poster did. Served up with whole wheat spaghetti and a Pasta House Salad and was absolutely devine. I will try this again when I have time to make the sauce from scratch and give you the stars you deserve. Thanks for the great ideas!

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    • on April 17, 2008

      I can't say enough about this recipe. Delicious, delicious, delicious! If there were more than 5 stars to give, I would happily give them. Everything worked beautifully. The flavour of the fresh basil was very prominent throughout the dish, as was the grated parmesan and kalamata olives. I followed the recipe almost to the letter. The only change I made was to finish off the chicken under the broiler for about 3 minutes. This was a decadent, delicious meal that I wouldn't hesitate to serve to the most discerning dinner guest. Make sure you splurge and use the fresh ingredients, or you may do this fantastic recipe a disservice. Made for PAC Spring '08

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    Nutritional Facts for Chicken Parmigiana

    Serving Size: 1 (864 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1348.6
    Calories from Fat 478
    Total Fat 53.1 g
    Saturated Fat 17.2 g
    Cholesterol 240.9 mg
    Sodium 1717.8 mg
    Total Carbohydrate 140.4 g
    Dietary Fiber 10.2 g
    Sugars 16.5 g
    Protein 76.8 g

    The following items or measurements are not included:

    fresh basil leaves


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