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Lunch/Dinner

Chicken Parmigiana

Recipe provided by Kiwi and Carrot
30mins
Prep Time
19mins
Cook Time
49mins
Total Time
Serves 4
Est. Yield

Ingredients

  • 4 chicken breasts, salt and pepper
  • 2 eggs
  • 1/4 cup buttermilk
  • 1/2 cup Kodiak Cakes Buttermilk Power Cakes Flapjack and Waffle Mix
  • 1/2 cup panko crumbs
  • 1 cup grated parmesan cheese, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 2 cloves garlic, minced
  • 8 slices provolone cheese
  • 1-1/2 cups marinara sauce, homemade or jarred
  • 1/2 cup parmesan cheese

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. If chicken breasts are very thick, cut in half long-wise and pound to thin. (If chicken breasts are already thin and even, skip this step). Generously salt and pepper both sides of each breast.
  3. Beat eggs with buttermilk in medium bowl.
  4. In another bowl, mix Kodiak Cakes Flapjack Mix, panko, seasonings, garlic, and 1/2 cup parmesan.
  5. Dip each piece of chicken in egg mixture.
  6. Thoroughly coat chicken with crumb mixture on all sides.
  7. Place chicken pieces on parchment-covered or greased cookie sheet. Bake for 12 minutes.
  8. Take chicken out of oven. Place two pieces of provolone on tops of chicken pieces. Spoon marinara over chicken and top with Parmesan.
  9. Bake 5-7 more minutes, until cooked through.

NOTES: *If you have fresh herbs, use them! Substitute 1 Tbsp. fresh herbs for each tsp. of dried.

*Always use fresh parmesan or pecorino cheese, and freshly grate yourself. It will taste much better than pre-grated cheese.

Chicken Parmigiana

Nutrition Facts

555
Calories
30.8g
Total Fat
1483.9mg
Sodium
19g
Carbs
4.8g
Sugars
1.8g
Fiber
48.9g
Protein

Recipe Makes approx. 4 Servings
Serving Size = 1 Serving

View Full Nutrition Info

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