Luke’s Quick and Easy Gourmet Chicken Parmigiana with A Light San Marzano Sauce

Luke’s Quick and Easy Gourmet Chicken Parmigiana with A Light San Marzano Sauce
Luke’s Quick and Easy Gourmet Chicken Parmigiana with A Light San Marzano Sauce

Ingredients

  • EVOO (Extra Virgin Olive Oil)
  • 2 – 28 oz cans of whole peeled  San Marzano Tomatoes
  • Kalamata olives (Marinated/Seasoned: the way they come from the deli)
  • 1 box of Bucatini pasta
  • 2 onions chopped
  • 4-5 cloves of garlic crushed and chopped
  • 2 bay leaves
  • Fresh basil
  • Rounded tablespoon of sugar
  • Salt and pepper
  • 2 chicken breasts halved
  • 3 eggs
  • Flour
  • Seasoned bread crumbs
  • Parmesan cheese
  • Mozzarella cheese

Directions

SAUCE

In large pot: Cover the bottom with EVOO, not to light, but not too thick: Medium heat, throw in the chopped onions and garlic, stir. Leave in till onions start to turn a little translucent, then add bay leaves, basil, olives: cook in for 2-3 minutes. Crush whole peeled San Marzano tomatoes by hand, add to pot. Throw in sugar, salt and pepper to taste (I use about ½ teaspoon of iodized salt ½ teaspoon pepper). Cook under low/medium heat for 20 minutes, shut off heat, set aside.

 

CHICKEN PARMIGIANA – Preheat oven to 450 F

Preheat a cast iron skillet (medium heat) with a good amount of EVOO, covering bottom. Pound down your cutlets between 2 pieces of wax paper. Set up 3 bowls for coating: Bowl 1: flour, salt, pepper- Bowl 2: 3 eggs beaten – Bowl 3: Bread crumbs, minced basil, parmesan cheese, salt, pepper. Start by completely covering cutlet in flour, tap excess off, dip into egg wash, cover in bread crumb mix, put in skillet. Cook each side till golden brown, should take 4-6 minutes each side. Spoon a good, healthy amount of sauce onto each cutlet, cover top of each cutlet with mozzarella, sprinkle generous amount of parmesan cheese on top, put whole cast iron skillet in oven at 450 for 15 minutes

PASTA

While the chicken is in the oven, rapidly boil a pot of water with 2 teaspoons of iodized salt in it. Cook pasta till “Al Dente” (which means not well done, slightly firm to the bite). By the time pasta is done and drained, the chicken should be about ready.

PLATING

After chicken is out of oven, put on one side of plate, pasta on the other. Cover pasta with sauce, sprinkle some parmesan, little fresh basil, serve.

This whole process takes me 30-40 minutes: Delicious!

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