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This baked Chicken Parm, retains a crispy crust, a juicy interior, with plenty of sauce and a crusty browned layer of cheese.

Ingredients

  • 500 grams boneless chicken (17 ounces) breasts or thighs
  • 1 cup panko (Japanese bread crumbs)
  • 1 sprig rosemary stem removed and minced
  • 3 sprigs thyme stems removed and minced
  • 40 grams parmigiano reggiano (1.4 ounces) grated
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic minced
  • 1 large onion minced
  • 28 ounce canned diced tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon salt to taste
  • black pepper to taste
  • 80 grams Mozzarella cheese (2.8 ounces) grated
  • 450 grams dried spaghetti (16 ounces)
  • flat leaf parsley minced for garnish

Instruction
See full instructions on : norecipes.com

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