Parmesan Chicken Thighs

Ingredients

• 3 tablespoons butter 
• 1.5 pounds skinned and boned chicken thighs 
• 2 large eggs 
• 6 servings tangy feta dressing over iceberg 
• 1 tablespoon parsley fresh chopped
• 1 cup italian-seasoned breadcrumbs 
• 1.5 teaspoons kosher salt 
• 24 oz tomatoes 
• 2 oz parmesan cheese shredded
• 1 teaspoon pepper freshly ground
• 16 oz vermicelli 
• 0.5 cup vegetable oil 

Equipment

• frying pan
• oven
• whisk
• baking pan
• kitchen thermometer

Directions

1. Preheat oven to 37
2. Whisk together eggs and 2 Tbsp. water.
3. Sprinkle chicken with salt and pepper. Dredge in breadcrumbs; dip in egg mixture, and dredge again in breadcrumbs.
4. Cook chicken, in batches, in hot oil in a 12-inch heavy skillet over medium heat 2 to 3 minutes on each side or until golden brown.
5. Arrange chicken in a lightly greased 13- x 9-inch baking dish.
6. Spoon marinara sauce over chicken, and sprinkle with Parmesan cheese.
7. Bake at 375 for 15 to 20 minutes or until cheese is melted and a meat thermometer inserted into thickest portion of chicken registers 17
8. Meanwhile, prepare pasta according to package directions. Toss hot cooked pasta with butter and parsley.
9. Serve chicken over pasta with Tangy Feta Dressing Over Iceberg.
10. *1 tsp. table salt may be substituted.
11. Tangy Feta Dressing Over Iceberg: Stir together 1/2 cup mayonnaise, 1/2 (4-oz.) package crumbled feta cheese, 2 Tbsp. chopped fresh parsley, and 1 to 2 Tbsp. fresh lemon juice. Stir in pepper to taste. Spoon dressing over 5 cups shredded iceberg lettuce. Makes 4 servings; Prep: 10 min.