Mediterranean Chicken Recipe
Crispy fried chicken breast, Greek tomato sauce, mozzarella and feta cheese over angel hair pasta
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Ingredients
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Chicken
Greek Tomato Sauce
Pasta
Cheeses & Garnish
Method
Chicken
- 1
Prep and pound
Pat chicken breasts dry. If breasts are large, halve horizontally to make 8 thinner cutlets or place between plastic wrap and gently pound to 1/2-inch thickness so they cook evenly.
- 2
Season
Season both sides of each breast with 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried oregano (total amounts listed in ingredients cover all pieces).
- 3
Set up breading station
Place flour in a shallow dish. In a second dish whisk together 2 large eggs and 3 tbs milk. In a third dish combine 1.5 cups breadcrumbs and 1/4 cup grated Parmesan.
- 4
Bread the chicken
Dredge each seasoned breast first in flour, shaking off excess, then dip into egg wash, and finally press into breadcrumb mixture to coat evenly. Place on a tray while heating oil.
- 5
Pan-fry to crisp
In a large skillet over medium-high heat add 1/2 cup olive oil and warm until shimmering but not smoking. Fry cutlets in batches (do not crowd) 3–4 minutes per side until golden brown and an instant-read thermometer inserted into thickest part reads 155–160°F (it will finish in the oven). Transfer to a paper towel-lined plate.
- 6
Finish in oven
Preheat oven to 375°F (190°C). Arrange fried cutlets on a baking sheet or ovenproof skillet. Top each with a spoonful of warm tomato sauce (from next section) and a slice or portion of fresh mozzarella. Bake 6–8 minutes until cheese melts and chicken reaches 165°F internal temperature. If needed, broil 1 minute to brown cheese—watch closely.
Greek Tomato Sauce
- 7
Sauté aromatics
In a medium saucepan, heat 2 tbs extra-virgin olive oil over medium heat. Add the finely chopped onion and sauté 5–7 minutes until soft and translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.
- 8
Build the sauce
Add the 28 oz crushed tomatoes, 1 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp red pepper flakes, 1 tsp salt, 1/2 tsp black pepper and optional 1/4 cup red wine or chicken broth. Stir to combine.
- 9
Simmer
Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Stir in 1 tbs fresh lemon juice and 2 tbs chopped parsley at the end.
- 10
Reserve for assembly
Keep sauce warm. Reserve a few tablespoons to spoon over the pasta and enough to top each chicken cutlet (about 2–3 tbs per piece).
Pasta
- 11
Cook pasta
Bring a large pot of water to a boil and add 1 tbs salt. Add 12 oz angel hair and cook according to package directions (typically 2–4 minutes) until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
- 12
Finish pasta
Return drained pasta to the pot off the heat. Toss with 1 tbs olive oil and 2–3 tbs warm Greek tomato sauce plus some reserved cooking water as needed (use 2–4 tbs) to lightly coat and moisten the pasta. Season to taste with salt and pepper.
- 13
Plate the pasta
Divide pasta among 4 warmed plates or family-style platter as the base for the chicken.
Cheeses & Garnish / Assembly
- 14
Assemble
Place a portion of the sauced angel hair on each plate. Set one baked fried chicken cutlet with melted mozzarella on top of the pasta. Spoon an additional 1–2 tbs of Greek tomato sauce over each cutlet and sprinkle 3–4 tbs crumbled feta across the plates.
- 15
Garnish and serve
Scatter chopped parsley and optional fresh basil leaves over the dish. Serve immediately so chicken stays crisp and cheese is warm. Offer lemon wedges or extra red pepper flakes at the table.