Tuesday, December 9, 2014
Chicken Parmesan Over Pasta and Marinara
For the Marinara Sauce
(My go-to spaghetti sauce recipe):
-1 onion, diced
-1 carrot, diced
-1 green bell pepper, diced
-1 small package baby portobellos
-3-4 cloves garlic
-1/2 package of Italian Seasonings (the kind you use to make the dressing)
-1 large can canned whole tomatoes
-1 small can tomato paste
-salt and pepper to taste
Sautee the vegetables and seasonings with butter or olive oil until softened. Next, add the tomatoes and tomato paste and bring to a boil, reduce heat and continue at a low boil, stirring occasionally. Reduce heat to a simmer and let it cook...the longer the better.
When I make this dish, I actually don't use very much of the sauce (usually just for 2!). I freeze the leftover sauce and use it later for something else...usually lasagna
For the Chicken, etc"
-2 large chicken breasts, POUNDED THIN!
-grapeseed oil (higher burning point than olive oil)
-parmesan and mozzerella cheese
Bring a pot of water to a boil and cook noodles about 9 min while you do the following...
Pound your chicken out to about 1/2 inch thick, dredge in flour, then a beaten egg, and coat in breadcrumbs.
Next, pan fry the breaded chicken in grapeseed oil over medium/medium sort of high heat, about 3-4 min per side, until gold and crispy.
When the chicken is cooked through, top with parmesan cheese and broil until cheese is melted over the top. Serve over a small bed of pasta, sauce, cheese, and then top with a spoonful of more sauce, and more cheese.