Chicken Parmigiana With Pasta

My family rates this recipe a ten out of ten. The chicken is crisp and tasty,  the tomato sauce is fresh and then it is topped with cheese all nestled over pasta.   Serve this dish with a vegetable like broccoli or a salad. I usually double this recipe as my family loves leftovers!!



 Ingredients

⅓ Cup chopped onion (1 small)

2 cloves garlic, minced

1 Tablespoon butter

1 14.5 oz.can undrained diced tomatoes

½ Teaspoon sugar

½ Teaspoon salt

Freshly ground black pepper

¼ Cup snipped fresh basil

4 skinless, boneless chicken breast halves

⅔ Cup seasoned fine dry bread crumbs

½ Cup grated parmesan cheese

1 teaspoon dried oregano

1 egg lightly beaten

2 Tablespoons of milk

3-6 Tablespoons vegetable oil

½ Cup shredded mozzarella cheese

4 Tablespoons of Parmesan cheese to sprinkle over chicken

½ box spaghetti (approximately 200 grams)

Directions

1. For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.
2. Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.
3. In a shallow dish stir together bread crumbs, the first Parmesan cheese, and oregano. In another bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat. In a 12-inch skillet Cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer chicken to a serving platter.
4. Spoon sauce over chicken. Top with shredded mozzarella and 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts or microwave.  Makes 4 servings.

Print Recipe:Chicken Parmigiana With Pasta

Heat butter over a medium heat.

Add onions and cook until tender.

Add garlic, cook until fragrant.

Stir in sugar, tomatoes, salt and pepper.

Bring mixture to a boil, then reduce heat to a gentle simmer. Cook for about 10-15 minutes.  What you want is for some of the liquid to evaporate so the sauce is not watery. Remove from heat. Stir in basil.

In a shallow dish combine bread crumbs, Parmesan cheese and oregano.

Lightly beat the eggs and milk in another shallow dish.

Line a cutting board with plastic wrap. 

Cover the breast with another piece of plastic wrap.  

Using a meat mallet pound the chicken lightly until it is about 1/4 inch thick.

Place chicken in milk/egg mixture.

Place the chicken in the bread crumb mixture to coat.

Coat the other side. Press on it to make sure it adheres to the chicken.

Place chicken on a parchment lined baking sheet. 

Heat oil in a frying pan until hot but not smoking. Place chicken in hot oil.

Cook until chicken is golden brown and then turn over the chicken and cook on the other side. Keep chicken in a oven to keep warm.

Meanwhile cook the pasta.

Drain the pasta.

Place pasta on a plate. Top with chicken, warmed tomato sauce, mozzarella cheese and  Parmesan cheese.
Place in microwave for a few seconds to melt the cheese.