The Shady Porch: Chicken Parmesan with Spaghetti

11.11.2011

Chicken Parmesan with Spaghetti

This quick recipe for Chicken Parmesan is super easy and rivals even the best Italian restaurants, which means a little more pittance can stay in our pockets. This delicious dinner is a great one to serve when having company too. You can prepare the chicken all the way up to baking it ahead of time and then pop it in the oven for the required time, leaving the simple preparation of the sauce and pasta.  

Chicken Parmesan with spaghetti  #dinner #pasta #chicken #easy
Chicken Parmesan with spaghetti and garlic bread

Chicken Parmesan
Note - using the freshest ingredients (e.g. - mozzarella, Parmesan, basil, etc.) makes for better flavors but also higher costs, so I've tried to address both versions here. 
 

Ingredients
4 boneless, skinless chicken breasts, pounded out evenly for quicker cook time
1/2 cup of self-rising flour
1/4 t. pepper
2 eggs
1 1/2 c. Panko bread crumbs
5 T olive oil
1/4 c. grated Parmigiano-Reggiano cheese (or reg. Parmesan)
Pam cooking spray
4 oz. shredded mozzarella cheese (thinly sliced fresh is best)
1 small onion, diced
5 garlic cloves, finely chopped
1-14.5 oz. can of diced tomatoes
2 cups of tomato sauce (16 oz.)
1/4 c. chopped fresh basil or 1 T. of dried
1 lb. Spaghetti (we prefer Dreamfields for the low carb factor)

Directions
: Preheat oven to 425 degrees. Line a baking sheet with foil and spray with nonstick cooking spray.  Also, get a large pot for the spaghetti, add water and salt. Bring to a boil about the time your chicken comes out of the oven.
Set up 3 stations for coating the chicken breasts.
  • Station 1 -Mix flour and pepper in a shallow dish.
  • Station 2 -Lightly beat the eggs and 1 T. of water in a shallow bowl.
  • Station 3 -Put the panko crumbs on a plate or shallow bowl. 
Season the chicken with salt and coat each piece in flour, then the egg and finally the panko crumbs. 
Browning the panko-coated chicken breasts before baking
Heat 2 T. of the olive oil in a large skillet and cook the chicken until crumbs are golden brown, about 2 minutes per side. It may be necessary to cook the chicken in batches, if so add 2 T. of the olive oil to the skillet for the second batch.

Transfer the chicken to the prepared baking sheet. Sprinkle the chicken with the shredded mozzarella and Parmesan cheese. Bake until the chicken to the minimum internal temperature of 165 °F, about 7-10 minutes.
Chicken Parmesan with Spaghetti
Sauteing the diced tomatoes, onion, garlic  and seasonings

Now is the time to add the pasta to the salted, boiling water. Cook to al dente (fully cooked but not overly soft), approx. 7 minutes.
Meanwhile, to the same skillet, add the remaining 1 T olive oil, diced onion and garlic, cook over medium heat until lightly browned. Stir in tomato sauce, diced tomatoes and dried basil  (if using fresh basil, wait until off the heat) 1/4 t salt. Simmer until thickened about 5 minutes. Serve the sauce over the chicken and pasta. 

Recipe adapted from Fine Cooking 

Buon appetito!

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