Chicken Parmesan Recipe
spaghetti pomodoro, mozzarella cheese, fresh basil
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Ingredients
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Chicken
Spaghetti Pomodoro
Toppings
Method
Prepare the Chicken
- 1
Prep the Chicken
Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and black pepper on both sides.
- 2
Dredging Station
Set up a dredging station with three plates: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese.
- 3
Coat the Chicken
Dredge each chicken breast in flour, shaking off excess, then dip in the beaten eggs, and finally coat with the breadcrumb mixture.
- 4
Fry the Chicken
In a large skillet, heat olive oil over medium heat. Add the breaded chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side.
- 5
Bake the Chicken
Transfer the chicken to a baking dish and top each piece with shredded mozzarella cheese. Bake in the preheated oven for 15-20 minutes until the chicken is cooked through and the cheese is melted and bubbly.
Prepare the Spaghetti Pomodoro
- 6
Cook the Spaghetti
While the chicken is baking, bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside.
- 7
Make the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add canned crushed tomatoes, salt, and black pepper. Simmer for about 10 minutes.
- 8
Combine with Basil
Stir in fresh basil leaves into the sauce and let simmer for an additional 2-3 minutes.
- 9
Mix with Spaghetti
Add the cooked spaghetti to the sauce and toss to combine. Adjust salt and pepper to taste.
Serve
- 10
Plate the Dish
To serve, place a generous portion of spaghetti pomodoro on each plate. Top with the chicken Parmesan and garnish with fresh basil leaves. Sprinkle with additional grated Parmesan cheese if desired.
