Ingredients
Units
Scale
For Chicken:
- 10 - 12 boneless-skinless chicken thighs
- 2 cups flour
- 2 cups milk
- 1/2 cup grated parmesan cheese
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- Canola oil for frying
For the Tomatoes:
- 4-5 vine ripe tomatoes - quartered and halved
- 4-5 cloves of garlic - chopped
- 1/4 cup Italian parsley - chopped
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- Juice of 1/2 lemon
Topping:
- 1/2 cup of grated Mozzarella or Monterey Jack cheese
- 1/2 cup of grated Parmesan or Romano cheese
Instructions
For Chicken:
- Place the chicken thighs in the milk and let sit while preparing the flour.
- Combine the flour, salt, pepper and parmesan cheese in a shallow dish.
- Dip the chicken thighs in the flour mixture and place on a plate.
- Heat a large cast-iron frying pan with about ¼ inch of canola oil.
- Carefully, place the prepared chicken in the heated frying pan. Do not overcrowd the pan.
- When the chicken is slightly golden on one side flip; let a slight golden form on the other side.
- Remove the chicken and place in a baking dish.
For the Tomatoes:
- In the same pan the chicken was cooked in place the tomatoes and garlic and sauté until the tomatoes soften and the garlic is fragrant. Add the parsley, seasonings and lemon juice. Toss and spoon over the chicken.
Topping for the Chicken:
- Sprinkle the cheese over the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
