Lightened Up Chicken Parmesan

• 6 whole Bone-In, Skin-On Chicken Thighs
• 1 cup Flour
• 1 whole Egg, Beaten
• 2 Tablespoons Water
• 2 cups Panko Breadcrumbs
• Salt And Pepper, to taste
• 3 cups Marinara Sauce (use Homemade Or Your Favorite Store Bought)
• 1 pound Uncooked Linguine Noodles
• 1 cup Freshly Grated Parmesan Cheese

1. Preheat oven to 350 degrees F. Cover a baking sheet with aluminum foil and place a wire rack (about the same size of the baking rack) on top of it.
2. Using paper towels, dry the chicken all over.
3. Season the chicken pieces with salt and pepper.
4. In 3 shallow bowls, place the flour in one bowl, the egg and water in the second bowl and the panko in the last bowl.
5. Season both the flour and the egg mixture with salt and pepper.
6. Start by dipping the chicken thighs into the flour, and then the egg mixture and lastly into the panko.
7. Once fully breaded, place on the baking rack.
8. Repeat with the remaining chicken thighs.
9. Once all the chicken is coated, just give each piece a quick spray with the oil spray.
10. Bake the chicken at 350 degrees F for 45 minutes, until completely cooked through.
11. In the meantime, get your water boiling for your pasta as well as heat your marinara sauce in a wide pan over medium low heat.
12. Once the chicken is finished, remove from the oven and get your pasta cooking as per the package directions.
13. Add the chicken to the marinara sauce, leaving the heat on medium low, just allowing the bottom of the chicken pieces to touch the sauce so the top stays crispy.
14. Top each piece with a heaping tablespoon of Parmesan and cover the pan with the lid.
15. By the time the pasta is finished, the cheese should be melted completely onto the chicken.
16. Serve the chicken and sauce over the cooked pasta.

in, flour, egg, water, breadcrumbs, salt, marinara sauce, linguine noodles, freshly grated parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/lightened-up-chicken-parmesan-2/ (may not work)