Friday, September 21, 2012

Chicken Parmigiana

Marinara sauce is de rigueur if you've harvested tons & tons of tomatoes in your late summer garden. And, I thought, why not make chicken parmigiana and kill two birds with one stone? So, here's my version of a chicken parm with home-made marinara sauce. Panko coating makes the chicken extra crispy-tender, and some capellini or angel hair pasta on the side topped with that same marinara & fresh basil is da bomb. 

Marinara Sauce:
5 tbsp. olive oil
15 tomatoes
1/4 cup chopped fresh basil
1 tsp. black pepper
1 tbsp. salt
3 tbsp. sugar
10 cloves garlic, peeled & chopped

4 Chicken thighs or breasts (if using breasts, pound with a mallet to tenderize)
1 tsp. granulated garlic
1 tsp. salt
1/2 tsp. pepper
pinch of ground oregano

2 eggs, beaten
1 c. flour
1 c. panko bread crumbs
1/4 cup olive oil

1 lb. angel hair or capellini pasta
Shredded parmesan or Italian blend cheese

1. Season the chicken with granulated garlic, salt, pepper & oregano. Cover with plastic wrap and refrigerate.

2. Heat 2 tsp. of olive oil in a saute pan; add chopped garlic & cook for about 30 seconds. Add chopped tomatoes, fresh basil, black pepper, salt, and sugar.

3. Bring to a boil; reduce heat to medium low. Simmer for about 1 hour. Cover & keep warm until serving time.

4. Bring a large stock pot of water (salted with about 2 tsp. of salt) to a boil. Cook the capellini or angel hair pasta according to instructions (these are thin noodles, so shouldn't take more than 4-5 minutes to cook to al dente). Remove & drain, then toss with 1-2 tbsp. of olive oil. Set aside.

5. Place the beaten eggs, flour and panko into 3 separate shallow dishes or casserole pans. 

6. Dredge the chicken pieces in the flour, then in the beaten eggs, then in the panko. Place onto a foil-lined baking sheet.

7. Heat 1/4 cup of olive or vegetable oil in a large saute pan. Saute the chicken (in batches-do not overcrowd the pan), about 5-6 minutes per side or until nicely browned and thoroughly cooked. 

8. To serve: Place chicken & pasta onto serving plates; top with marinara sauce, and garnish with some julienned basil, shredded parmesan or Italian blend cheese.

For the Marinara sauce: San Marzanos, Carmellos, Momotaros, and Brandywines from the garden.

Fresh basil & garlic.

Saute the garlic in olive oil.

Add the chopped tomatoes.

Stir in fresh basil.

This package includes both breasts & thighs.

Season the chicken with salt, pepper, oregano & granulated garlic.

Dredge the chicken in flour.

Dredge in beaten eggs.

Dredge in panko bread crumbs.

Pan fry in 1/4 cup of olive oil until browned & cooked through.

Cook pasta until al dente (chewy-tender).

Drain the pasta & toss in 1-2 tbsp. of olive oil.

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