My favorite dish ever is Chicken Parmigiana. But there’s one huge problem… it’s soggy! I know what you’re thinking it’s perfect.  But do you want to know the ultimate trick? If so, just use my grandma’s Chicken Parmigiana recipe!

First, in a bowl combine a half-cup of crushed CORN FLAKES (yes, corn flakes!) and a cup of grated parmigiana cheese. In another bowl, crack and whisk four eggs. You might need to add more eggs or breading depending on how much chicken you cook. Place in a Pyrex dish with melted butter. Turn oven on 375 degrees Fahrenheit and bake chicken for 20 minutes, then flip and bake for 20 minutes again. Now while that is cooking, boil an 8 oz. can of tomato sauce and add a dash onion salt, a half-teaspoon of oregano and a quarter-teaspoon of sugar. When the sauce reaches boiling point, simmer until the chicken has finished cooking. Ladle the sauce on the chicken. Layer on mozzarella cheese and broil until cheese turn a golden brown color. Then, in a pot, boil your favorite pasta for approximately 8 minutes. For the perfect Alfredo sauce,  melt and combine a half-stick butter, 2/3 cup milk, and 1 cup cheese. Stir into pasta with chicken parmigiana and enjoy.

Cheat code: Bake the chicken parmigiana and to get the perfectly cooked Chicken parmigiana. YOU HAVE TO USE THE BREADING! Thank you for looking at my first ever blog.

Made by: Wesley Swain

Helped by: Mr. Mason, Mrs. Fitzpatrick and a Big thank you to DA and the Mason Mustangs class of 2027