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- 2 cups fine dry breadcrumbs
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup whole milk
- 8 small skinless, boneless chicken thighs, pounded to 1/2-inch thickness
- Kosher salt, freshly ground pepper
- 8 tablespoons olive oil
- 8 tablespoons prepared sun-dried tomato pesto
- 1 pound fresh mozzarella, cut into 8 slices
- 1/2 teaspoon crushed red pepper flakes
- 4 cups prepared marinara sauce, warmed
- Finely grated Parmesan (for serving)
Directions:View on Bon Appetit
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