Fact- this dish is a grand slam! I’m nominating this for the “meal to impress him/her.” Whomever you make this for, you can be sure, they will enjoy every single bite!
Pair this with a great red wine (I went for a Pinot Noir), some great music, great company… you have the perfect night.
I should also mention that it’s even better the next day, so I’d go with making more chicken than you are going to eat in one sitting.
4-6 chicken breasts, trimmed and pounded flat
3/4 c flour, sifted
1/2 t salt
1/2 t ground black pepper
4 eggs, beaten
2 c Italian breadcrumbs
1/2 c extra virgin olive oil
2 tbl butter
3 tbl extra virgin olive oil
1 small onion, chopped
4 cloves of garlic, pressed
3/4 c wine, white or red
1 29 oz can crushed tomatoes, Italian seasoned
1 14.5 oz can, plain crushed tomatoes
2 tsp salt
3/4 t ground black pepper
2 tbl sugar
dash of oregano, cayenne pepper, garlic powder
1 c freshly grated parmesan cheese
1 8 oz block of mozzarella cheese, sliced
1 lb fettuccine (I love San Giorgio Garlic & Herb)
Preheat oven to 350 degrees.
Add evoo to a nice size deep pan or pot, over medium- medium low heat. Add butter and let melt completely. Add onion and garlic. Sauté for several minutes, until nice and caramel and fragrant. Add wine, please use something you would actually drink!
Allow the wine to bubble and reduce by half. Add the tomatoes, salt, pepper, and sugar. Let simmer over low – medium heat. Stir occasionally. Thirty minutes will suffice but if you have the time, longer is always better to allow the flavors to meld.
Now here’s where your taste buds do the cooking. Test the sauce. You decide what it needs. For me, I added oregano, cayenne and garlic powder and loved the result.
When it’s where you want it, remove from heat and let it chill out for a bit. Then spread about half the mixture along the bottom of a lasagna pan.
While your sauce is cooking, place your chicken breasts, two at a time, in a large Ziploc bag. Pound the chicken until it is about 1/4 inch thick, I used a rolling pin, but a mallet would work too. Remove the chicken from the bag and trim any excess fat.
Set up an assembly line of two plates and one bowl. Sift together flour, salt and pepper onto the first plate. Crack eggs into a bowl and whisk until smooth. The last plate is for your breadcrumbs.
Cover each breast in flour and tap off an excess. Then cover in egg, letting any extra to drip off. Then cover the entire breast in breadcrumbs. Place on a baking sheet, or large plate. Repeat with remaining chicken.
Heat a large skillet over medium heat and add evoo. Add butter and let the mixture get hot, I mean super hot! Then add chicken to the pan, three at a time works best. Let first side cook for about three minutes, then flip and allow to cook for another three minutes.
When your chicken is cooked, place them in the lasagna pan on top of the sauce. Continue cooking the remaining chicken until all are ready to rock and in the pan. Top the chicken with the remaining sauce.
Begin boiling the water and prepare pasta according to the box.
Sprinkle each breast with parmesan. Slice mozzarella thinly and place a few slices on top of each breast. Place pan in the oven and let cook for about 20 minutes.
Toss the pasta in a tiny bit of evoo… Trust me… it’s sublime! Place pasta on place and sprinkle with a tiny bit of parm. Place chicken on the pasta and add sauce. ENJOY!!!
This is a labor of love, but when cooking, why shouldn’t it be!