Trattoria Chicken Parmesan Recipe
Prosciutto, pomodoro sauce, fontina, pecorino Romano, parmesan, radiatori pasta, asiago cream, oven-dried tomato, torn basil.
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Ingredients
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Main Ingredients
Seasoning
Method
Preparing the Chicken
- 1
Flatten the Chicken
Using a meat mallet, gently pound the chicken breasts to an even thickness of about 1/2 inch.
- 2
Season the Chicken
Sprinkle both sides of the chicken breasts with salt and black pepper.
- 3
Wrap with Prosciutto
Lay a slice of prosciutto on each chicken breast, pressing gently to adhere.
- 4
Sear the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove and set aside.
Cooking the Pasta
- 5
Boil Water
In a large pot, bring salted water to a boil.
- 6
Cook Pasta
Add the radiatori pasta and cook according to package instructions until al dente. Drain and set aside.
Making the Asiago Cream Sauce
- 7
Assembling the Dish
- 8
Preheat Oven
Preheat your oven to 375°F (190°C).
- 9
Layer Ingredients
In a baking dish, spread a layer of pomodoro sauce, then place the seared chicken breasts on top. Pour more pomodoro sauce over the chicken, followed by the fontina, pecorino Romano, and parmesan cheese.
- 10
Bake the Chicken
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- 11
Combine Pasta and Cream Sauce
In a large bowl, combine the cooked radiatori pasta with the asiago cream sauce and oven-dried tomatoes.
- 12
Serve the Dish
Plate the pasta with the chicken parmesan on top, and garnish with torn basil leaves.
