This is a different twist to this dish, it’s made with thighs instead of chicken breast.  The tomato sauce is also lighter with fresh plum tomatoes. Special note from the chef, Lidia Bastianich; if you want a crunchier chicken don’t add the sauce when baking in the oven. Also, the recipe calls for the tomatoes to be peeled. I made a cross slit on the end of each tomato, placed in boiling water and then placed in a bowl full of ice water. It’s much easier to peel using this method.  Here’s the link to the recipe. Lidia does update her website, if the link is no longer available let me know.       http://lidiasitaly.com/recipes/chicken-parmigiana-light/

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