Parmesan Chicken Thighs

• 2 large eggs
• 1 1/2 pounds skinned and boned chicken thighs
• 1 1/2 teaspoons kosher salt*
• 1 teaspoon freshly ground pepper
• 1 cup Italian-seasoned breadcrumbs
• 1/2 cup vegetable oil
• 1 (24-oz.) jar marinara sauce
• 1/2 cup (2 oz.) shredded Parmesan cheese
• 1/2 (16-oz.) package vermicelli
• 3 tablespoons butter
• 1 tablespoon chopped fresh parsley
• Tangy Feta Dressing Over Iceberg

1. Preheat oven to 375u0b0. Whisk together eggs and 2 Tbsp. water.
2. Sprinkle chicken with salt and pepper. Dredge in breadcrumbs; dip in egg mixture, and dredge again in breadcrumbs.
3. 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.
4. Arrange chicken in a lightly greased 13- x 9-inch baking dish.
5. Spoon marinara sauce over chicken, and sprinkle with Parmesan cheese.
6. Bake at 375u0b0 for 15 to 20 minutes or until cheese is melted and a meat thermometer inserted into thickest portion of chicken registers 170u0b0.
7. Meanwhile, prepare pasta according to package directions. Toss hot cooked pasta with butter and parsley. Serve chicken over pasta with Tangy Feta Dressing Over Iceberg.
8. *1 tsp. table salt may be substituted.
9. 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.

eggs, chicken, kosher salt, freshly ground pepper, italianseasoned breadcrumbs, vegetable oil, marinara sauce, parmesan cheese, vermicelli, butter, parsley

Taken from www.myrecipes.com/recipe/parmesan-chicken-thighs (may not work)