Chicken Parmigiana

with Fresh Mozzarella & Spaghetti

Chicken Parmigiana
Serves : 2
Calories : 756

Ingredients

2 Chicken Breasts
2 Garlic Cloves
3 T. Basil
1.5 C. Crushed Tomatoes
1 C. Diced Yellow Onion
½ t. Dry Oregano
1 Packet Red Pepper Flakes
½ Egg
⅓ C. Breadcrumbs
⅓ C. Parmesan Cheese
4 oz. Fresh Mozzarella
6 oz. Spaghetti


Prepare Your Ingredients
Wash and dry your produce.
Preheat the oven to 400° F.
Mince 2 cloves of garlic.
Roughly chop the basil to make about 3 Tbsp.
In a shallow dish, mix together the breadcrumbs, ½ the parmesan, and a bit of salt.
In a medium bowl, beat the egg.

Make the Sauce
Heat 1 Tbsp. olive oil in a medium pot over medium-high heat.
Add the onions and saute for 2-3 minutes.
Add the minced garlic and cook for another minute.
Add the crushed tomatoes, oregano, and red pepper flakes to taste.
Bring to a simmer and cook uncovered for about 10 minutes.
Season with salt & pepper to taste.
Bring a medium pot of salted water to a boil.

Cook the Chicken & Pasta
Working one breast at a time, dip the chicken into the egg, then place in the breadcrumb mixture flipping to coat evenly on both sides.
Heat 2 Tbsp. olive oil in a large pan over medium heat.
Once the oil is hot (not smoking), place the chicken in the pan.
Cook 3-4 minutes per side or until they are golden brown and almost cooked through (add oil when flipping).

Meanwhile, add the spaghetti to the boiling water, and allow to boil 12 -15 minutes or until al dente.
Drain, return to pot and set aside.

Bake the Chicken
In a baking dish big enough to fit the chicken, spread enough sauce to coat the bottom.
Place the chicken on top of the sauce.
Spoon remaining sauce over each of the chicken breasts.
Top the chicken with the mozzarella and remaining parmesan.
Bake for 6 minutes, then turn the oven to hi-broil and cook another 2-4 minutes to brown the cheese.

Plating
Add a little olive oil to the spaghetti and toss to mix.
Divide the spaghetti between your plates and place a chicken breast on top.
Garnish with the chopped basil and enjoy!

Serves : 2
Calories : 756

Ingredients

2 Chicken Breasts
2 Garlic Cloves
3 T. Basil
1.5 C. Crushed Tomatoes
1 C. Diced Yellow Onion
½ t. Dry Oregano
1 Packet Red Pepper Flakes
½ Egg
⅓ C. Breadcrumbs
⅓ C. Parmesan Cheese
4 oz. Fresh Mozzarella
6 oz. Spaghetti


Protein Substitutions
Eggplant
Preheat oven to 350° F.
Thinly slice the eggplant and prepare as per recipe instructions.
Place slices on a baking sheet in a single layer and bake at 350° for 4-5 minutes per side. Continue by following instructions in step "Bake the Chicken"

Pork Chop
Follow instructions as for chicken.

Vegan Chicken
Preheat oven to 450° F.
Place Vegan Chicken on an ungreased baking pan. Bake approximately 12 minutes. Flip add sauce and cheese and bake an additional 4-6 minutes until heated through and cheese is melted.
Nutritional Information
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