Chicken Parmesan with Spaghetti

Chicken Parmesan is a versatile dish that can be served on different types of pasta, you can eliminate pasta altogether and put it on some wonderful Italian bread, crusty bread, or hoagie rolls to make a wonderful sandwich.

Print Recipe

Chicken Parmesan with Spaghetti

Servings

Ingredients

Sauce

• 3 TBLSP olive oil
• 2 cloves garlic minced
• 2 bay leaves
• 28 oz whole peeled tomatoes hand crushed
• 1/2 bunch fresh basil torn into pieces
• 1 tsp salt
• 1/2 tsp sugar
• 1/2 TBLSP fennel seed crushed
• 1/2 TBLSP oregano dried
• pepper to taste

Chicken

• 4 chicken breasts skinless and boneless
• 1/2 cup flour
• 2 large eggs lightly beaten with 1 TBLSP water
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cups panko bread crumbs
• 1 TBLSP basil dried
• 1/2 tsp black pepper
• 1/4 cup Parmesan cheese
• 1/4 cup cooking oil
• 12 oz Mozzarella Cheese sliced into thick slices

Servings Ingredients Sauce 3 TBLSP olive oil 2 cloves garlic minced 2 bay leaves 28 oz whole peeled tomatoes hand crushed 1/2 bunch fresh basil torn into pieces 1 tsp salt 1/2 tsp sugar 1/2 TBLSP fennel seed crushed 1/2 TBLSP oregano dried pepper to taste Chicken 4 chicken breasts skinless and boneless 1/2 cup flour 2 large eggs lightly beaten with 1 TBLSP water 1/2 tsp salt 1/2 tsp pepper 2 cups panko bread crumbs 1 TBLSP basil dried 1/2 tsp black pepper 1/4 cup Parmesan cheese 1/4 cup cooking oil 12 oz Mozzarella Cheese sliced into thick slices

Instructions

Sauce

1. Coat a saute pan with olive oil and put on medium heat. When oil gets hazy, add onions, garlic, and bay leaves; cook until soft about 5 minutes. Carefully add the crushed tomatoes and torn basil, cook and stir until sauce is thick about 15 minutes. Add salt, sugar, fennel seed, oregano, and pepper. Lower the heat and keep warm.

   

Chicken

1. Preheat oven to 450 degrees. Pound the chicken breasts with a meat mallet, until they are about 1/2 inch thick. Put flour in a shallow platter and season with a fair amount of salt and pepper. In a separate wide bowl, combine eggs and water, beat until frothy. Put Panko breadcrumbs, basil, pepper, and parmesan cheese on a plate and combine. You now have an assembly line. Heat oil in a skillet. Dredge both sides of chicken in flour, then dip in egg mixture, and finish off in panko. When the oil is hot, add the chicken and fry about 4 minutes on each side until golden and crispy.

   

Putting it all together

1. Prepare an oven-safe dish or skillet with cooking spray. Put crispy chicken into the prepared dish or skillet. Portion half of the sauce equally on the 4 chicken breasts. (Save the other half for the spaghetti.) Place a thick slice of mozzarella cheese on top of the sauce. Note: I used a Mozzarella cheese that had a layer of prosciutto ham in it. Bake the Chicken Parmesan for 15 minutes or until cheese is bubbly.

   

Spaghetti

1. While Chicken is baking prepare spaghetti until al dente. Drain and rinse with cold water, coat heavily with olive oil. Add 1 TBLSP minced garlic. and the spaghetti sauce that was put aside.

To Plate

1. Place generous portion of spaghetti on plate and lay Chicken Parmesan on top, sprinkle with parmesan cheese and garnish with fresh basil leaf.