Monday, March 29, 2010

Chicken Parmesan with Spaghetti in Galic Oil


Another fantastic recipe from Everyday Food. It is suppose to be a lighter version of regular chicken Parmesan. Love it! This meal came together really quite fast and was super tasty. The kids loved it too. Claire kept saying "More meat, Mommy?"Note: I had never made my own bread crumbs before. But I found it super-easy. Just break the bread up into smallish pieces and pulse it in a blender. They were really good!

Chicken Parmesan

2 slices bread, broken into smallish pieces
1 Tbs. grated Parmesan cheese1 tsp. olive oil
salt and pepper2 Tbs. flour
1 egg white4 boneless, skinless chicken breasts
3/4 c. shredded mozzarella cheese
prepared spaghetti sauce
1 garlic clove

Preheat oven to 425 degrees. Line a cookie sheet with aluminum foil; set aside. In a food processor, place bread, Parmesan, olive oil, and a pinch of salt and pepper. Pulse processor until coarse crumbs form; transfer to a small bowl. Place flour in a shallow bowl. Place egg white in a third shallow bowl and beat until frothy.Dip top side of chicken in flour, and shake off excess. Dip the same side of the chicken in the egg white, letting the excess drip off. Then dip chicken in breadcrumbs, pressing to adhere. Bread only one side of chicken. Transfer chicken to the prepared cookie sheet with breaded side up. Bake until breadcrumbs are crisp and browned, 8-10 minutes. Remove from oven; sprinkle with mozzarella cheese. Reduce oven heat to 350 degrees and continue baking until chicken is opaque throughout and cheese is lightly browned, 6-8 more minutes.Meanwhile in a separate pan, heat up the spaghetti sauce. Simmer until warm. Serve chicken with a generous amount of sauce. Place sauce on the plate them place chicken on top of sauce.


Spaghetti with Garlic Oil


salt
8 ounces spaghetti
2 tsp. olive oil
1 garlic clove, minced
1/4 c. onion, minced
1/4 c. fresh parsley leaves

In a large pot of boiling salted water, cook spaghetti until al dente. Reserve 1/4 c. pasta water. Drain pasta and set aside.
In the pasta pot, heat oil, garlic, and onion over medium heat until garlic and onions begin to brown, about 2 minutes. Add reserved pasta water, then spaghetti and parsley, season with salt and pepper. Toss to combine. Serve with chicken and enjoy!

3 comments:

Anderson said...

This looks really yummy! Question: You don't have to toast the bread or anything prior to processing it?

Mindy said...

Bec, Nope just throw them in the blender. I thought the same thing but it worked just fine. :)

katie said...

Looks delicious. When can we come get ours?

P.S. I already told Bart that if there's no room at Julie's (or maybe even if there is room), then we are calling dibs at your house. But I guess that assumes we are invited again!