Chicken Milan Recipe
herb + panko breaded/tomato bruschetta / fresh mozzarella / arugula / balsamic glaze / sea salt / spaghetti + parmesan cream
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Ingredients
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Chicken Milan
Tomato Bruschetta
Spaghetti with Parmesan Cream
Method
Chicken Milan
- 1
Prepare the Chicken
Preheat the oven to 400°F (200°C). Season the chicken breasts with sea salt on both sides.
- 2
Coat the Chicken
In a shallow dish, add the panko breadcrumbs. Dip each seasoned chicken breast into the breadcrumbs, pressing down to ensure they stick.
- 3
Cook the Chicken
In a large oven-safe skillet, heat olive oil over medium heat. Once hot, add the breaded chicken breasts. Cook for about 3-4 minutes on each side until golden brown, then transfer the skillet to the oven. Bake for an additional 15-20 minutes until the chicken is cooked through.
- 4
Add Cheese
In the last 5 minutes of baking, place slices of fresh mozzarella on top of each chicken breast and return to the oven until the cheese melts.
Tomato Bruschetta
- 5
Prepare the Tomatoes
Dice the tomatoes and place them in a mixing bowl.
- 6
Spaghetti with Parmesan Cream
- 7
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
- 8
Make the Cream Sauce
In the same pot, over low heat, combine the heavy cream, garlic powder, and black pepper. Stir until warmed through. Gradually add the Parmesan cheese, stirring until melted and smooth. If the sauce is too thick, add reserved pasta water to reach desired consistency.
- 9
Combine
Add the cooked spaghetti to the cream sauce, tossing to coat the pasta evenly.
