Parmesan Chicken Thighs

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Southern Living


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2 large eggs

1 1/2 pounds skinned and boned chicken thighs

1 1/2 teaspoons kosher salt*

1 teaspoon freshly ground pepper

1 cup Italian-seasoned breadcrumbs

1/2 cup vegetable oil

1 (24-oz.) jar marinara sauce

1/2 cup (2 oz.) shredded Parmesan cheese

1/2 (16-oz.) package vermicelli

3 tablespoons butter

1 tablespoon chopped fresh parsley

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