Saturday, January 4, 2014

Chicken Parmigiana

Mise en place.  That's the first time I've used the phrase on my blog but it was very helpful being organized to pull this recipe together.  It's not complicated at all because everything goes along smoothly and the end result is worth a few extra dirty dishes.





Chicken Parmigiana

3 chicken breasts
2 tbsp extra virgin olive oil

Place in a bowl and sift together ~

1/2 cup flour
1/2 tsp salt
1/4 tsp freshly ground pepper

In a 2nd bowl whisk together~

1 large egg
1 tsp water

On a dinner plate blended together ~

1/2 cup bread crumbs
1 tsp oregano

1/2 cup of your favorite red pasta sauce

Topping ~

1/2 cup mozzarella, shredded
1/2 cup Parmesan, shredded
1 tsp oregano

8 oz cooked linguine
1 tbsp butter

Grease a large baking dish.  Cook the linguine al dente, drain but do not rinse and place in the baking dish.  Stir in 1 tbsp of butter.

Heat the olive oil in a large skillet.  Dip the chicken breasts in the flour mixture, then the egg and finally dredge it through the bread crumb mixture before placing in the hot pan.  Cook 4-5 minutes on each side.  Place on top of the pasta when done.  Cover each of the chicken breasts with pasta sauce.  Top with the shredded cheeses and sprinkle on the oregano.  Bake at 350° for 30 minutes.