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| Authentic
Italian Chicken Parmesan |
| 2 tablespoons
olive oil |
| 1 large onion,
very finely chopped |
| 6
cloves garlic, minced |
| 1 (28oz) can
whole peeled tomatoes with thick tomato puree |
| 1½ teaspoons
dried basil |
| 1
cup red wine |
| 1½
teaspoon dried oregano |
| ½ teaspoon
salt |
| ½
teaspoon pepper |
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| Chicken: |
| 6 boneless,
skinless chicken breast halves |
| 1½ cups
Parmesan cheese freshly grated, divided |
| 1 cup Italian
dry bread crumbs |
| 2 teaspoons
dried oregano |
| 1 cup all-purpose
flour |
| 2 eggs |
| 2 tablespoons
butter |
| 2
tablespoons olive oil |
| 8 oz mozzarella
cheese, shredded |
| 6 oz spaghetti |
| ½ cup
fresh parsley, minced |
| |
| Instructions: |
Sauce:
In a deep skillet, heat olive oil over medium high heat; add onion
and garlic and cook until very soft, about 10 minutes. Stir in tomatoes
with puree, basil, wine, oregano and salt & pepper. Break up
tomatoes with spoon. Bring to a simmer, and then reduce heat to
low and simmer until mixture thickens, about 30 minutes. Transfer
sauce to large measuring cup or bowl and set aside. Wipe skillet
clean and set aside.
Chicken: Preheat oven to 375 degrees. On work surface, wrap 3 pieces
chicken in plastic wrap. Pound out breasts with meat mallet to about
¼ inch thickness. Repeat with remaining breasts. In a shallow
bowl, mix 1 cup Parmesan cheese with bread crumbs, oregano and salt.
Place flour and eggs in separate bowls. Beat eggs. Coat each chicken
piece with flour and dip into eggs; coat with Parmesan mixture.
Place on ungreased baking sheet. In the same skillet used to make
sauce, melt butter and oil over medium-high heat. Add chicken, in
batches, and cook, turning once, until golden brown, 2-3 minutes
on each side. Place all chicken in a 9x13" baking dish, overlapping
pieces. Pour all sauce over chicken, except for ½ cup. Sprinkle
mozzarella and remaining Parmesan cheese over top. Bake until cheese
is golden, about 15-18 minutes. Cook pasta according to package
directions. Drain pasta and return to pot. Toss with remaining ½
cup sauce. Place chicken on warm pasta and sprinkle with parsley.
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| Category: Main
Dish / Dinner |
| Recipe By:
Linda van den Eikhof |
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| Prep &
Cook Time: 1.5 - 2 hours |
| Level of Difficulty:
Difficult |
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| Makes: 9 x
13 |
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