All this week, we’re sharing a few of our favorite recipes for Italian meals. Check back each day for another delectable dish (and one best prepped using Zaycon Fresh foods).
What meal could be more quintessentially Italian than Chicken Parmesan? Why, Chicken Parmesan with Spaghetti, of course. A great Chicken Parm can be served as comfort food for the family just as easily as it can be a fine meal’s main dish; the only secret is to use great ingredients.
And if you want to make winning Chicken Parmesan with Spaghetti, choose fresh chicken from Zaycon. It anchors the meal… and it costs about half as much as the same high quality chicken would if you bought it at a grocery store, so go ahead and make a family sized serving!
Chicken Parmesan with Spaghetti
This easy, excellent recipe comes to use c/o MyRecipes.com and was originally written by Ann Taylor Pittman for Cooking Light. Our only twist? Use Zaycon Fresh Chicken Breast FTW! (This will serve 6-8 folks, FYI.)
What You Need:
- 4 skinless, boneless chicken breasts, halved
- 8 ounces uncooked spaghetti
- 4 (15-ounce) cans diced tomatoes, drained
- 3 tablespoons olive oil, divided
- 1/2 teaspoon crushed red pepper
- 10 garlic cloves, thinly sliced
- 1 teaspoon kosher salt, divided
- 6 tablespoons finely chopped fresh basil
- 4 tablespoons all-purpose flour
- 2 teaspoons garlic powder
- 2 large eggs, lightly beaten
- 1 cup panko breadcrumbs
- 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
- 2 teaspoons butter
- 4 ounces part-skim mozzarella cheese, thinly sliced
What You Do:
- Preheat broiler to high.
- Cook pasta according to package directions, drain.
- While pasta cooks, place tomatoes in a food processor; process until almost smooth. - - Heat a saucepan over medium-low heat. Add oil to pan; swirl to coat. Add pepper and garlic; cook 1 minute or until fragrant, stirring occasionally.
- Add tomatoes and teaspoon salt; cook 15 minutes or until slightly thickened, stirring occasionally.
- Stir in chopped basil. Toss 2 cup sauce with pasta; keep warm.
- While sauce cooks, split each chicken breast half horizontally to form cutlets.
- Combine flour, garlic powder, and remaining salt. Sprinkle tops of cutlets with half of flour mixture; pat evenly onto cutlets. Turn cutlets over. Sprinkle with remaining flour mixture; pat onto cutlets. Shake off any excess flour. Place egg in a shallow dish. Combine panko and Parmigiano-Reggiano in another shallow dish. Dip cutlets in egg; dredge in panko mixture.
- Heat a large nonstick skillet over medium-high heat. Add remaining oil and butter to pan; swirl until butter melts.
- Add chicken to pan; cook 4 minutes on each side or until browned and done.
- Place chicken on a baking sheet; top evenly with mozzarella. Broil 2 minutes or until cheese melts.
- Arrange about 1 cup pasta mixture on each plate; top each with 1 cutlet and about 3 tablespoons remaining sauce. Sprinkle with torn basil, if desired. EAT!
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