Chicken Parmesan with Spaghetti
I found this recipe in the January/February 2014 issue of Cooking Light magazine. I love Chicken Parmesan and this was so easy and the sauce was so simple. The Panko bread crumbs give it a great crunch. Give it a try, I think it might be a favorite.
- 4 oz uncooked spaghetti
- 2 14.5oz can unsalted petite diced tomatoes drained
- 1 1/2 tbsp olive oil divided
- 6 garlic cloves thinly sliced
- 1/4 tsp crushed red pepper
- 1/2 tsp kosher salt divided
- 3 tbsp finely chopped fresh basil if using dry, use less
- 2 8oz skinless, boneless chicken breast halves
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 large egg lightly beaten
- 1/2 cup Panko breadcrumbs
- 1/3 cup Parmigiano-Reggiano cheese grated
- 1 tsp butter
- 2 oz mozzarella cheese thinly sliced
- Cook pasta according to package directions, omitting salt and fat; drain.
- While pasta cooks, place tomatoes in a food processor*; process until almost smooth. Heat a saucepan over medium-low heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add red pepper and garlic; cook 1 minute or until fragrant, stirring occasionally. Stir in tomatoes and 3/4 teaspoon salt; cook 15 minutes or until slightly thickened, stirring occasionally. Stir in chopped basil. Toss 1 cup with pasta to keep warm.
- While sauce is cooking, split each chicken breast in half horizontally to form 2 cutlets. Combine flour, garlic powder, and remaining salt. Sprinkle both sides of cutlets with flour mixture and pat evenly into cutlets. Shake off any excess flour. Place egg into a shallow dish and stir with a fork. In a separate dish combine panko bread crumbs and Parmigiano-Reggiano. Dip cutlets in egg, then in panko breadcrumb mixture.
- Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil and butter to pan; Add chicken to pan; cook 4 minutes on each side or until browned and done**. Place chicken on a baking sheet; top with mozzarella. Place under broiler, broil 2 minutes or until cheese melts.
- Arrange about 1/2 cup pasta mixture on each plate; top each with one cutlet and about 3 tablespoons remaining sauce. Serve and enjoy.
*I just used an emulsion blender so I didn’t dirty another thing. I think you could skip this step. **Be sure you don’t let the chicken brown too fast and burn before it’s cooked through.