Chicken Parm Recipe
Parmesan Herb Crusted Chicken, House Made Marinara, Linguini & Pecorino Cream Sauce
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Ingredients
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Chicken and Crust
Marinara Sauce
Linguini and Pecorino Cream Sauce
Method
Chicken and Crust
- 1
Prepare Chicken
Preheat the oven to 400°F (200°C). Place chicken breasts between two pieces of plastic wrap and pound them to an even thickness of about 1 inch.
- 2
Set Up Breading Station
Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for a mixture of bread crumbs, grated Parmesan cheese, Italian seasoning, salt, and black pepper.
- 3
Bread the Chicken
Dredge each chicken breast first in flour, shaking off the excess, then dip in the egg, and finally coat in the bread crumb mixture. Press the crumbs to adhere well.
- 4
Cook the Chicken
Heat olive oil in a large oven-safe skillet over medium heat. Add the breaded chicken and cook for about 4-5 minutes per side until golden brown. Transfer to the oven and bake for 15-20 minutes until cooked through.
Marinara Sauce
- 5
Make Marinara Sauce
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add crushed tomatoes, oregano, basil, salt, sugar, and red pepper flakes. Simmer for 15-20 minutes, stirring occasionally.
Linguini and Pecorino Cream Sauce
- 6
Cook Linguini
In a large pot, bring salted water to a boil. Add linguini and cook according to package instructions until al dente. Drain and set aside.
- 7
Prepare Cream Sauce
In a saucepan over medium heat, combine heavy cream with grated Pecorino Romano cheese. Stir continuously until the cheese is melted and the sauce is smooth. Season with salt and black pepper to taste.
- 8
Combine Pasta and Sauce
Add the cooked linguini to the cream sauce and toss to coat evenly.