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Chicken Parmesan and Pasta Muffin Cups
Ingredients
  • subheading: Muffin Cups:
  • 8 oz uncooked spaghetti
  • 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
  • 2 eggs
  • 1 ½ cups shredded mozzarella cheese (6 oz)
  • ½ cup grated Parmesan cheese
  • 3 cloves garlic, finely chopped
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon crushed red pepper flakes
  • subheading: Chicken Parmesan Strips:
  • 3 boneless skinless chicken breasts, cut crosswise into ½-inch strips (about 1 lb)
  • 1 teaspoon salt
  • ¾ teaspoon pepper
  • ½ cup Gold Medal™ all-purpose flour
  • 2 eggs
  • 1 tablespoon water
  • 1 ½ cups Progresso™ panko crispy bread crumbs
  • ½ cup olive oil
  • 2 tablespoons grated Parmesan cheese
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