Chicken Parmesan

Ingredients
4 HAEN BONELESS CHICKEN BREASTS
¾ cup flour
1 cup plain breadcrumbs
½ cup grated Parmesan cheese
½ cup milk
1 egg
½ cup + 1/3 cup olive oil
3 cloves garlic, minced
1 tsp. dried oregano
¼ tsp. crushed red pepper flakes
2 28 oz. cans diced tomatoes
3 sprigs basil
8 oz. shredded mozzarella
12 oz. spaghetti
salt and pepper

Methods/steps
1. Set a wire rack inside a rimmed baking sheet; line another rimmed baking sheet with foil.
2. Place a sheet of plastic wrap on a cutting board.
3. Put 1 chicken breast in center of plastic and cover with another sheet of plastic wrap.
4. Pound chicken with flat side of a meat mallet; transfer to wire rack; repeat for all breasts.
5. Season chicken with salt and pepper.
6. Pour flour in a pie plate and dredge, turning to coat.
7. Shake to remove excess flour and return to wire rack.
8. In a medium bowl, whisk together breadcrumbs, ¼ cup Parmesan, ½ tsp. salt, and ¼ tsp. pepper.
9. Whisk milk and egg together in a bowl.
10. Dip the dredged chicken in the milk mixture, then pack the seasoned breadcrumbs firmly and gently onto chicken.
11. Return to rack, refrigerate uncovered for at least 30 minutes.
12. Heat 1/3 cup oil in a large pot over medium high heat.
13. Add garlic, oregano, and red pepper; stir.
14. Add tomatoes, basil, and 1 tsp. salt; bring to a boil, reduce heat, and simmer uncovered until tomatoes are tender, about 30 minutes.
15. Smash tomatoes with a potato masher.
16. Heat remaining oil in a large skillet; add chicken and cook until coating is golden brown (the chicken will not be cooked through); transfer to the foil lined baking sheet.
17. Top each chicken breast with ½ cup sauce; sprinkle with 1 T. Parmesan and mozzarella; broil until cheese melts.
18. Cook spaghetti; drain and transfer to remaining sauce, stir to coat noodles; transfer to a serving dish.
19. Top spaghetti with chicken, sprinkle with Parmesan and serve with torn basil.

Categories: Poultry

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