Chicken Parmesan with Pasta. Get out your Carb Lovin’ Sweatpants Again.

Chicken Parmesan with Pasta. Get out your Carb Lovin’ Sweatpants Again.

This is probably the most complex recipes I have attempted thus far.

A few years ago my mother compiled a family recipe book for all the girls in the family. (I know, she is totally sexist!)

This recipe was submitted by Holly, my cousin’s wife. I remember looking at it when I first got the recipe book and thinking “^((^%&@ Stars Batman, that’s alot of work!”

And it isn’t really. And it’s beyond amazing. Seriously. I could eat this every night. And it was the first time I ever made a really yummy homemade pasta sauce.

 

For the Tomato Sauce:

2 cans 798ml tomatoes
1 carrot
1/2 stalk celery
1/2 white onion
2 cloves garlic
1 chicken bouillon cube
1 tsp. each oregano, basil, salt & pepper
1/2 red or green pepper
1 jalapeno (optional)
1/4 cup olive oil

Finely chop onion, and in medium-sized pot, saute in olive oil for 5 min until lightly browned. Puree all other ingredients other than the onion and olive oil in blender. Add pureed ingredients to onions in pot and boil over medium heat, adding 1/4 cup olive oil. Continue to boil 10-20 min over medium heat, stirring frequently. Reduce and cover, allowing to simmer.

Making the Chicken Parmesan:

Chicken breasts (as many as you want)
eggs (1 for every 2 chicken breasts)
flour (to coat)
fine or medium bread crumbs (I just used crushed soup crackers!)
fine grated parmesan (about  1 tsp  for every chicken breast)
oregano and basil (1/8 tsp for every chicken breast)
butter
tomato sauce (see above recipe)
grated mozzarella

On a cutting board, place chicken breast between 2 sheets of waxed paper. Using flat side of a meat tenderizer, gently beat each piece of chicken a bit being careful to keep it in one piece.
Place flour, egg and breadcrumbs in 3 separate bowls. Combine parmesan, oregano and basil with the bread crumb mixture.
Coat chicken breasts thoroughly in flour, then egg, then crumbs. Melt butter in pan on medium/low heat. Fry chicken in butter, adding more butter as necessary. 4 minutes each side (flipping twice) or until nicely browned with no pink remaining.
Preheat oven to 275F and place cooked chicken breasts in oven safe tray. Spoon tomato sauce over each breasts and top with grated cheese. Bake in oven until cheese is melted. Cook with your favourite pasts and serve with chicken on top of pasta with remaining tomato sauce.

 

 

I didn’t even get a photo of the plated result because I was too starving and excited to eat. But it looked delish and tasted 5437987654X better.

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