Chicken Parmigiana

 

4 to 6 boneless, skinless chicken breast halves

1 ½ to 2 cups seasoned Italian breadcrumbs

Dash freshly grated nutmeg

1 egg

1 Tbsp water

4 to 5 Tbsp olive oil

1 can 28  oz. tomato sauce or tomato puree

1 can 16 oz crushed tomatoes or stewed tomatoes

2 cups shredded mozzarella or provolone cheese

1 lb pasta (fettucine, tagliatelle, or penne are good)

Salted water

Begin by preparing a quick tomato sauce.  Heat one to two tablespoons of olive oil in a saucepan adding the crushed tomatoes or stewed tomatoes.  Cook about 5 minutes and then add the tomato sauce or tomato puree.  If these are not seasoned, add salt, pepper, oregano, crushed garlic and a dash of red pepper (optional).   Reduce heat to simmer.

 

Rinse chicken in cold water and pat dry.  Place one piece at a time between two sheets of plastic wrap.  Gently pound chicken to tenderize and thin it to about 1/4" thickness.  Repeat for remaining chicken.   If the chicken halves are large, you can cut each in half. 

 

Place about half of the breadcrumbs on a shallow plate.  Whisk the egg with the tablespoon of water in a bowl.  Dip each chicken into the egg and then into the breadcrumbs.  Repeat for all pieces and add more breadcrumbs to the plate as needed. 

 

Preheat oven to 425 degrees F.   Add 1 tablespoon of olive oil to a 9” by 13” baking pan or casserole dish.  Set aside.

 

Heat 2 tablespoons of olive oil in a skillet on medium-high.  Place 2 to 3 chicken halves in skillet and fry for 4 to 5 minutes on each side until golden brown.  Place on paper towels to drain.  Repeat for all chicken.  

 

Pour about three ladles of sauce into the baking pan or casserole dish.  Arrange the chicken over the sauce.  Cook in preheated oven for about 20 minutes.   Remove from oven and top each chicken with cheese.   Add more tomato sauce as needed.   Return to oven and bake for about 12 to 15 minutes to melt cheese.  

 

Meanwhile, bring salted water to a boil.  Cook pasta for approximately 10 minutes, or al-dente.    Drain pasta and place on a large, warm serving platter.  Drizzle with a little olive oil and toss. 

 

Remove the chicken from oven and carefully place over pasta and spoon tomato sauce over pasta.  Serve extra sauce on the side.  Enjoy with a good Italian salad and hot vegetables!