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Chicken Parmigiana [Lidia Bastianich]
Ingredients
  • subheading: Ingredients:
  • 6 (6 TO 8-OUNCE) BONELESS SKINLESS CHICKEN BREASTS
  • ½ TEASPOON KOSHER SALT
  • 12 OUNCES FRESH RICOTTA, DRAINED
  • ¾ CUP GRATED GRANA PADANO
  • 8 LARGE BASIL LEAVES, SHREDDED
  • FRESHLY GROUND BLACK PEPPER
  • ALL-PURPOSE FLOUR, FOR DREDGING
  • 2 CUPS DRY BREADCRUMBS
  • 2 LARGE EGGS
  • VEGETABLE OIL, FOR FRYING
  • 4 CUPS MARINARA
  • 8 OUNCES LOW-MOISTURE MOZZARELLA, THINLY SLICED
  • Cookbook
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