Chicken Parmigiana With Mashed Potatoes - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
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.