Close Window   :   Print Page

Chicken Parmesan with Spaghetti Pomodoro 
Show  20.06
Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

Chicken Parmesan with Spaghetti Pomodoro

2) Skinless, Boneless Chicken Breast Filets
Bread Crumbs
Wedge Parmesan/Reggiano Cheese
Mozzarella, Shredded or Fresh Sliced
Fresh Parsley, Chopped
White Wine (Choose a wine that you would drink)
Salt & Pepper   (S&P)
2) Large Cloves Garlic, Chopped
2) Lrg 28oz Cans Stewed Tomatoes Drained and Chopped (Save juice in a bowl for later)
1) Small Onion or 3) Large Shallots, Chopped
Extra Virgin Olive Oil
Fresh Basil, Julienne or Chopped
Spaghetti
Sifted Flour
2 Tablespoons Sugar, White
3) Beaten Eggs   Optional: Add a touch of milk to mixture if you want
Fresh Seasonal Vegetables, Course Cuts/Whole(Asparagus, broccoli)


Pomodoro Sauce Light and Flavorful:
Heat Sauté Pan on high heat then add your oil, let stand for 2 minutes until hot. Put your chopped onions in, add salt and pepper, until they become translucent. Add chopped garlic and sauté about 2 more minutes until aromatic, DO NOT BURN. Add chopped tomatoes to the pan and sauté for several minutes.
Slowly and intermittently add a half a bottle, or 2 cups of White wine to the pan and stir while on medium heat. Add chopped basil at this time and some more pepper and salt to taste.
Sauté until wine and sauce reduces a bit, add some of the left over tomato juice set aside earlier to your sauté pan if more liquid is needed and stir and lower heat to simmer and cover and cook for 5 minutes and turn off heat.

Pre-Heat Oven to 300 degrees, you will also use the broiler

Bring water to a boil before adding a teaspoon of salt to the water, also a touch of oil to prevent spill-over, cook off Spaghetti
 8-10 minutes Al Dente (to the bite) is my favorite. Strain and leave in strainer WITHOUT rinsing. Rinsing takes the natural starch off the noodle; you want that starch so the sauce has something to adhere to.

Butterfly chicken breasts if thick cuts by cutting horizontally three quarters the length through and flatten down by cutting away simultaneously as you do so. Salt your chicken Breasts and then cover with plastic wrap to pound out. Take your mallet and pound out the chicken breast without splitting the meat until the chicken breast is half the thickness and more spread out.  This portion is done.

Dredge(to sift or sprinkle flour) or shake the chicken breasts in sifted flour. Take Chicken Breasts from the flour and drop them into the egg mixture to coat, then on a plate or in a large bowl, take bread crumbs and coat the chicken thoroughly. Heat Sauté Pan until hot on HIGH flame THEN put your olive oil in the pan. Enough oil to coat the entire pan. Pick a Place in the pan to put your chicken breast and don't touch them until roughly 4-5 minutes, then flip over while lowering the heat to a medium flame to finish the opposite side. Take chicken out of pan and lay on a cookie sheet (lined with Aluminum foil if you wish) place in 300 degree oven for no more than 7 minutes. Turn your oven to broil setting and wait about 2-3 minutes for that to heat up.

Take the Pomodoro Sauce we made earlier and top the chicken breasts with it, not a lot but cover the breast evenly. Place an even amount of Mozzarella on the top of each breast; make sure it's even as well to avoid burning. Place chicken breast under the broiler for about 3-4 minutes or until cheese browns. DO NOT GO ANYWHERE, watch the chicken closely.  Meanwhile toss your pasta into the Pomodoro sauce pan, turn heat on medium and cover pasta thoroughly with sauce as you toss the pasta in the pan. Plate your pasta in the center of the dish and plate your chicken on top of that. Put your roasted vegetables on the plate in front of the pasta.
Shred fresh Reggiano or parmesan cheese over chicken and pasta, sprinkle fresh parsley for a nice garnish.

Serve & Enjoy!

Scott Aaronson
Community Cook