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Chicken Parmesan

Marc Matsumoto
  • 50 minutes
  • Serves 4

INGREDIENTS

550 g

Chicken thighs, boneless skinless

2

sprigs 4 grams fresh rosemary, fresh

1

Flat leaf parsley

3

Thyme (~3 sprigs, fresh

1

Egg, large

4 cups

Tomato sauce, basic

320 g

Spaghetti

1/4 cup

All-purpose flour

2 tbsp

Olive oil, extra virgin

1 cup

Panko

80 g

Mozzarella cheese, grated

40 g

Parmigiano-reggiano, grated