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Parmigiana

Parmigiana (US: /ˌpɑːrməˈʒɑːnə/, UK: /ˌpɑːmɪˈɑːnə/; Italian: [parmiˈdʒaːna]; also parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsa-], or melanzane alla parmigiana [melanˈdzaːne alla parmiˈdʒaːna; -ˈtsa-] or shortened as Parma, in Australian English called eggplant parmesan) is an Italian dish made with a shallow or deep-fried sliced eggplant (also called aubergine) filling, layered with cheese and tomato sauce, then baked. Parmigiana made with a filling of eggplant is the earliest and still unique Italian version. The origin of the dish is claimed by both the Southern regions of Campania and Sicily. Other variations found outside Italy may include chicken, veal, or another type of meat cutlet or vegetable filling.

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Chicken Parmesan Meatballs in Creamy Tomato Sauce Recipe

Ingredients Meatballs 1½ pounds ground chicken 1 egg 1 garlic clove, minced ⅓ cup onion, minced ½ cup grated parmesan cheese ½ cup panko crumbs 2 teaspoons dried basil ½ teaspoon salt ½ teaspoon pepper Sauce 2 tablespoons butter ⅓ cup onion, finely chopped 2 garlic cloves, finely chopped 1 28 oz can crushed tomatoes pinch of chili flakes ⅓ cup cream salt and pepper and pepper to taste 6 oz fresh mozzarella Fresh basil for garnish

Contributed by Karen Webb

Lighter Chicken Parmigiana Recipe

INGREDIENTS 4 small chicken breasts, boneless, skinless ½ lb whole grain whole wheat pasta, cooked according to package instructions 1 egg, whisked 2 cups tomato basil sauce, or your favorite tomato sauce 1 cup Panko breadcrumbs 1 tsp dried basil 1 tsp dried oregano salt and pepper to taste 1 cup light mozzarella cheese, shredded fresh basil for garnish

Contributed by Karen Webb

Baked Parmesan and Herb Crusted Chicken Recipe

INGREDIENTS 2 boneless, skinless chicken breasts 1 egg, beaten ½ cup panko breadcrumbs ¼ cup dried Parmesan 2 teaspoons Italian seasoning ½ teaspoon dried sage Salt and pepper to taste

Contributed by Karen Webb

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