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Easy Weeknight Chicken Parmesan
September 21, 2012

We thought this was "OK". Based on other reviews I made adjustments. I marinated the chicken for about 30min in Italian dressing & garlic before dredging in the panko. I also opted to bake the chicken (I'd used tenders) in a 350degree oven for about 25 min. I knew immediately what others meant about the sauce being too thin, so I made a roux of 2t oil & 2t flour, browned that & then added the Progresso Recipe Starter. Brought that to a boil & simmered a few minutes while the chicken finished up. I did have to add additional seasoning to the sauce as well to fit our tastes. Poured some of the liquid in with chicken (as per recipe) and topped with mozz & remaining crumb mix & popped back in the oven for about 5 more minutes. Like I said, it was OK, but I will probably stick with my regular method for chicken parmesan.

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