Chicken Parmigiana With Mashed Potatoes

• 1/2 cup flour
• 2 None eggs, lightly beaten
• 1 1/2 cups fresh whole wheat breadcrumbs
• 4 None boneless skinless chicken breasts
• 1/2 cup vegetable oil
• 1 cup marinara sauce
• 2 None beefsteak tomatoes, thickly sliced
• 1 cup grated mozzarella cheese
• 4 medium potatoes, peeled and cubed
• 1/2 cup half-and-half

1. Place flour, eggs and breadcrumbs in 3 separate shallow bowls. Lightly coat chicken in flour; shake off excess. Dip into eggs then breadcrumbs. Place in a single layer on a parchment paper lined baking pan. Cover with plastic wrap. Refrigerate for 15 mins.
2. Heat oil in a large skillet on medium-high heat. Add the chicken and cook for 3-4 mins per side or until golden brown and cooked through. Transfer to a baking dish.
3. Preheat the broiler to high. Spoon marinara sauce on the chicken. Top with the tomato slices. Sprinkle with the cheese. Broil for 2-3 mins or until cheese is golden brown and bubbly.
4. Meanwhile, place the potatoes in a large saucepan; cover with cold water. Bring to a boil and boil for 10-12 mins or until tender. Drain. Return to the pan and place on low heat. Add the half-and-half and mash until almost smooth. Season. Serve chicken parmigiana with the mashed potatoes.

flour, eggs, whole wheat breadcrumbs, chicken breasts, vegetable oil, marinara sauce, beefsteak tomatoes, mozzarella cheese, potatoes

Taken from recipes-plus.com/api/v2.0/recipes/20870 (may not work)