Chicken Parmesan with Spaghetti

Chicken Parmesan with Spaghetti

Chicken Parmesan is a world wide favourite dish and one of the most ordered Chicken dishes in any country. BUT often when I’ve ordered it, quite often the  chicken comes out too dry, or doesn’t have enough flavour or seasoning. Another thing, in many resuarants the sauce is tasteless, or they have used cheddar cheese instead of mozzarella, etc..

Prepare the Chicken

Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet or rolling pin until approximately ½” thick. Remove and discard top sheet of plastic wrap. Season with salt and black pepper, as desired, and set aside.

Prepare the crispy coating

Pour the flour onto a shallow, rimmed plate and whisk the eggs and water together in a large, wide bowl. Set aside.

Add the breadcrumbs, Italian herbs, and one-quarter teacup Parmesan cheese to another shallow, rimmed plate. Season with salt and black pepper, as desired, and gently stir to combine. Set aside.

Coating the Chicken

1Bread each chicken breast by first lightly dredging in the flour and then coating in the egg wash. Gently shake off any excess flour or egg mixture before moving to the next step.

Press each breast into the bread crumb mixture until thoroughly coated on both sides. Once coated, place each breast onto a large plate and set aside.

Searing the Chicken

Heat one tablespoon olive oil in a large, high-sided frying pan/skillet over medium heat. Once hot, add half the chicken breasts to the frying pan/skillet and cook until lightly browned on each side, approximately 4-5 minutes per side. Once browned, transfer the breasts to the baking dish and arrange in a single layer. Repeat this process with remaining olive oil and chicken.

Apply the cheese to chicken

Lay the chicken breasts in the baking tin in a single layer

Top the browned chicken breasts with the sliced Mozzarella and spread the remaining tomatoes/passata across the top in an even layer.  Sprinkle the remaining grated Parmesan cheese on top and place the baking dish into the pre-heated oven. Bake for 15-20 minutes, or until the chicken is cooked through.

Serve on individual plates garnished with Basil and more parmesan

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Chicken Parmesan with Spaghetti

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4 - 6

Cook ModePrevent your screen from going dark

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Author: :Mr. Paul

Ingredients

• tins chopped tomatoes or Passata divided
• 700 g boneless skinless chicken breasts
• Sea salt and black pepper
• 150 g plain flour
• 3 large eggs
• 75 g/mls. water
• 75 g. dried bread crumbs
• 1 Tablespoon. Italian mixed herbs
• 160 g. Parmesan cheese fresh grated, divided
• 2 Tablespoons. extra virgin olive oil divided
• 180 g. fresh Mozzarella sliced
• Enough spaghetti for 4 - 6 persons approx. 450g
• Optional to serve:
• Fresh basil chopped
• Parmesan cheese freshly grated

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

• Place the top oven rack in the center position and pre-heat oven to 220ºC. Pour about one teacup of the tomatos/Passata into a 9”x13” baking dish and spread into an even layer across the bottom. Set aside.
• Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet or rolling pin until approximately ½” thick. Remove and discard top sheet of plastic wrap. Season with salt and black pepper, as desired, and set aside.
• Pour the flour onto a shallow, rimmed plate and whisk the eggs and water together in a large, wide bowl. Set aside.
• Add the breadcrumbs, Italian herbs, and one-quarter teacup Parmesan cheese to another shallow, rimmed plate. Season with salt and black pepper, as desired, and gently stir to combine. Set aside.
• Bread each chicken breast by first lightly dredging in the flour and then coating in the egg wash. Gently shake off any excess flour or egg mixture before moving to the next step.
• Press each breast into the bread crumb mixture until thoroughly coated on both sides. Once coated, place each breast onto a large plate and set aside. Repeat until all breasts are breaded.
• Heat one tablespoon olive oil in a large, high-sided frying pan/skillet over medium heat. Once hot, add half the chicken breasts to the frying pan/skillet and cook until lightly browned on each side, approximately 4-5 minutes per side. Once browned, transfer the breasts to the baking dish and arrange in a single layer. Repeat this process with remaining olive oil and chicken.
• Top the browned chicken breasts with the sliced Mozzarella and spread the remaining tomatos/passata across the top in an even layer.
• Sprinkle the remaining grated Parmesan cheese on top and place the baking dish into the pre-heated oven. Bake for 15-20 minutes, or until the chicken is cooked through.
• While the chicken is baking, prepare the spaghetti according to package directions orhow you prefer it. Drain, rinse, and set aside until ready to serve.
• Remove baking dish from oven and cool for several minutes. Divide the spaghetti among individual serving plates and top each serving with a cheesy chicken breast and some sauce. To serve, sprinkle some fresh basil and/or Parmesan cheese on top, if desired. Enjoy!

If you can't buy a ready mix of Italian Seasoning, here is the recipe to make your own.
Italian Mixed Herbs
2 tablespoons dried basil
2 tablespoons dried oregano
1 tablespoons dried rosemary
2 tablespoons dried parsley
1 tablespoon dried thyme
1 tablespoon red chili flakes
1 teaspoon garlic powder

Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

Category: Main Courses, Meat, Pasta, Recipes