I practically drool just thinking about this delicious chicken parmesan. Lightly browned melted gooey cheese and fresh basil top these crispy breaded chicken breasts lying on a bed of tomato sauce with a side order of spaghetti. This is food that comforts the soul!
1tablespoondried oregano+ extra sprinkle for topping cheese
1tablespoondried basil
½teaspooncayenne
½cupall-purpose flouron a shallow plate
2eggslightly beaten, in a pie plate
3tablespoonsextra virgin olive oil
prepared tomato saucerecipe to follow
1 ½cupsfresh mozzarellashredded
1pounduncooked spaghetti
fresh basilfor serving (optional)
Tomato Sauce:
42ouncescanned tomato sauce
6ouncecan tomato paste
1teaspoongarlic powder
1teaspoononion powder
1teaspoondried oregano
1teaspoondried basil
Instructions
Preheat oven to 375 degrees F.
Pound out chicken to ½-inch thickness using a mallet.Combine breadcrumbs, ¼ cup Parmesan, oregano, basil and cayenne in a pie plate. Add the flour to a shallow plate and lightly beat the eggs inside another shallow bowl or pie plate. Coat each breast in the flour, shaking off any excess flour. Next, dip each breast into the egg and then into the breadcrumb mixture. Set coated chicken aside on a plate. Let the chicken sit for at least ten minutes so that the batter will adhere to the chicken better when frying. Heat olive oil in a large non-stick skillet. Carefully add chicken to the pan, cooking two pieces at a time. Cook until golden on both sides. Place them on a paper towel in a plate to allow excess oil to drain before adding to the baking dish.
Spread one cup of the tomato sauce in the bottom of a baking dish. Place each chicken breast into the sauce. Top each breast with the remaining sauce and sprinkle with mozzarella and parmesan cheeses.
Bake for 20 minutes or until cheese is bubbly and golden.
Meanwhile, cook the pasta to al dente according to package directions. Drain well.
To serve, divide the spaghetti between four serving plates. Top the pasta with the remaining tomato sauce and one of the baked cheesy chicken breast. Sprinkle with fresh basil. Serve with garlic bread, or perhaps a tossed green salad, for something lighter.
Notes
If you don't like spicy foods, DO NOT let the cayenne pepper scare you off! It provides a warmth to this dish but is not overpowering in any way. Just enough is added to provide an extra depth of flavor.Using the broiler during the final minutes of baking allows the cheese to brown up nicely, just keep your eye on it and don't let it burn!
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