Serves 3
60 min
Chicken Parmesan
Recipe GLPRb2ea0a6f957bb8
Crispy breaded chicken breasts topped with tomato sauce and melted mozzarella, served over spaghetti. The chicken is first coated in a panko and Parmesan crust infused with fresh rosemary and thyme, then baked until golden. The finished dish is layered with rich tomato sauce and baked again until the cheese becomes bubbly and golden brown.
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Ingredients
500 grams boneless chicken breasts or thighs
1 cup panko (Japanese breadcrumbs)
1 sprig fresh rosemary, stems removed and minced
3 sprigs fresh thyme, stems removed and minced
40 grams Parmigiano-Reggiano cheese, grated
¼ cup all-purpose flour
1 large egg
3 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 large yellow onion, minced
28 ounces canned diced tomatoes
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon salt
to taste black pepper
80 grams fresh mozzarella cheese, grated
450 grams dried spaghetti
for garnish fresh flat-leaf parsley, minced
Directions
Position the oven rack to the middle position and preheat the oven to 350°F (175°C). Place a cooling rack on top of a baking sheet and set aside.
In a large shallow bowl, combine the panko, minced rosemary, minced thyme, and grated Parmigiano-Reggiano cheese. Mix well to distribute the herbs evenly throughout the breadcrumb mixture.
In a separate bowl, beat the egg with a fork until the yolk and white are completely incorporated.
Season the chicken breasts on both sides generously with salt and black pepper. Dust each piece evenly with the all-purpose flour, coating both sides lightly and tapping off any excess.
Dip each floured chicken piece into the beaten egg, ensuring the entire surface is coated. Transfer the egg-coated chicken to the bowl with the panko mixture.
Press the chicken firmly into the breadcrumb mixture, coating both sides with a generous, even layer. Press gently to ensure the panko adheres well to the egg coating.
Place the breaded chicken pieces on the prepared cooling rack. Drizzle the 3 tablespoons of olive oil evenly over all the chicken pieces.
Bake in the preheated oven for 20-25 minutes, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part without touching bone.
While the chicken bakes, prepare the tomato sauce: Heat a skillet over medium heat, sauté the minced garlic and onion until softened, about 4-5 minutes. Stir in the tomato paste and cook for 1 minute. Add the canned diced tomatoes with their juices, dried oregano, salt, and black pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Bring a large pot of well-salted water to a boil for the spaghetti.
When the chicken is golden and cooked through, remove it from the oven. Increase the oven temperature to 500°F (260°C).
Pour the tomato sauce into a casserole dish, spreading it evenly across the bottom. Arrange the baked chicken pieces on top of the sauce.
Sprinkle the grated mozzarella cheese evenly over the chicken pieces. Add additional grated Parmigiano-Reggiano if desired.
Bake at 500°F (260°C) for 8-10 minutes, until the sauce is bubbling at the edges and the cheese has melted and developed a golden brown crust on top.
While the Chicken Parmesan is baking, add the spaghetti to the boiling water and cook according to package directions until al dente. Drain the pasta well.
Divide the cooked spaghetti among serving plates, creating a bed for the Chicken Parmesan. Top each plate with a piece of Chicken Parmesan along with some of the tomato sauce. Garnish with fresh minced parsley and serve immediately.
