Easy Chicken Parmesan ala MountainWestBob

• 5 boneless, skinless chicken thighs
• 5 slices of mozzarella cheese, one for each thigh (about 5 oz total)
• 1/2 c flour
• kosher salt
• pepper
• 1 egg, lightly whipped
• 1 c panko – or fine dried bread crumbs
• 1/3 c parmesan cheese, grated
• 2 T olive oil
• 2 bottles Newman’s Own Sockarooni
• 8 oz whole grain thin spaghetti pasta

Preheat oven to 425 degrees.

Season the flour with a pinch of salt and pepper.  Add the parmesan cheese to the panko.

Fold each thigh around about a 1 oz piece of mozzarella.  Then, holding the thigh so the cheese doesn’t fall out, dip it first in the flour, then the egg and then in the panko, being sure it is well coated on all sides.   Do this with all the thighs.  At this point you can cover the breaded thighs and let them sit for a bit (if you’re enjoying a cocktail before dinner).

Heat a skillet large enough to hold the thighs over medium high heat.  Add the olive oil.  When the oil is hot, add the thighs and fry for about 4 minutes on each side, turning with a fork and spatula to help hold them together.

Remove the thighs from the skillet and add about 1/2 of a jar of the Sockarooni.  Put the thighs back in the skillet and add the rest of the jar.  Place the skillet in the hot oven and roast for 22 minutes.

While the thighs are roasting, bring a large pan of water to a boil.  About 8 minutes before the thighs are done, add the spaghetti pasta to the water and boil until done.  Drain.

Serve the thighs on a platter along with a serving bowl with the pasta and another bowl with the extra bottle of warmed Sockarooni sauce (optional).