Parmigiana Thighs with Creamy Noodles
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 22.7072 |
| Energy (kCal) | 534.9978 |
| Carbohydrates (g) | 47.5228 |
| Total fats (g) | 30.1106 |
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Cuisine
European >> Italian >> Italian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. One at a time place the thighs between two pieces of plastic wrap and pound with a rolling pin until flattened to approx 1/4" thickness. | 2. Preheat oven to 325 degrees F. | 3. Put the flour on a plate and dredge both side of the thighs in the flour. | 4. Fry the flour coated thighs in batches by melting 1 tbsp butter in a nonstick pan and frying 4 of the thighs. | 5. Turn once, cooking until the thighs are lightly browned and barely done (don't worry if they're underdone, they'll finish cooking in the oven). | 6. Repeat until all the thighs are cooked this way. | 7. Place 6 thighs in a 13" x 9" pan (overlapping if necessary), top with 1/2 the pasta sauce and 1/2 c cheddar cheese. | 8. Place the remaining thighs evenly on top and cover evenly with remaining pasta sauce. | 9. Sprinkle with 1/2 c cheddar cheese. | 10. Sprinkle evenly with parmesan cheese. | 11. Bake for 25-30 minutes until browned and bubbly. | 12. About 10 minutes before thighs are ready, cook the broad egg noodles according to package directions, drain well and return to pot. | 13. Add the cream of chicken soup and 1/2 c cheddar and stir over very low heat until cheddar is melted and pasta is evenly coated. | 14. Cover and keep warm until thighs are done. | 15. Serve the thighs and sauce either over or beside the broad egg noodles. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| chicken thigh | 12 | boneless | skinless boneless | - | - | - | - |
| purpose flour | 2/3 | cup | - | - | - | - | |
| butter | 3 | tablespoons | 256.5 | 11.7855 | 8.0145 | 21.6 | |
| romano pasta sauce | 1 | jar | aged | - | - | - | - |
| white cheddar cheese | 1 1/2 | 1/2 | aged | - | - | - | - |
| parmesan cheese | 1/4 | cup | grated | 74.0 | 8.0 | 8.0 | 1.0 |
| broad egg noodle | 1 | bag | - | - | - | - | |
| cream chicken soup | 1 | can | 204.4978 | 27.7373 | 6.6927 | 7.5106 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.