Easy Chicken Parmesan recipe

Описание: Learn how to make this Italian American classic at home! The technique is simple, the results delicious. Scroll for recipe.

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Chicken Parmesan
Serves 2

Ingredients-
For the sauce:
½ tablespoon tomato paste
2 cloves garlic, minced
1 teaspoon olive oil
Pinch red pepper flakes
1 17oz can crushed tomatoes
Kosher salt, to taste
½ tablespoon fresh chopped basil

For the chicken:
1 7-8 oz chicken breast
¾ cup panko, or other course breadcrumbs
1 tablespoon olive oil
¼ cup freshly grated Parmesan cheese
2 tablespoons flour
1 egg
Olive oil spray or cooking spray
¼ cup freshly grated mozzarella
Fresh chopped basil, for garnish

6 oz -8 oz spaghetti (about 1/3 - 1/2 of a 1 lb. box)

Pre-heat the oven to 475 degrees. Place a wire rack inside a rimmed baking sheet and spray with non-stick cooking spray (or olive oil spray if you have it). Set aside. If serving the chicken with pasta, set 3 quarts of water to boil.

Place the panko in a small skillet and stir in the tablespoon of olive oil to coat evenly. Toast over low heat, stirring frequently until golden brown. Remove from the heat and allow to cool.

Make the sauce. Place the tomato paste, garlic, red pepper flakes, and teaspoon of olive oil in a medium saucepan and warm over medium low heat until the tomato paste begins to caramelize, about 2 minutes. Stir in the crushed tomatoes and cook over low heat until thickened, about 15 minutes. Season to taste with salt and stir in the basil. Set aside until ready to use.

While the sauce cooks, prepare the chicken. Place the chicken breast on a cutting board and carefully filet it into two even halves. Cover with plastic wrap and pound each half to ½ inch thickness using the flat side of a meat mallet or rolling pin. Set aside.

Place the flour in a shallow bowl and season with 1 teaspoon of kosher salt. Stir to combine. Crack the egg into a second shallow bowl, add ½ tablespoon of water, and whisk to make an egg wash. Mix the toasted panko and grated Parmesan in a third shallow bowl until evenly combined.

Dredge each chicken breast in flour, shaking off the excess, then the egg, and finally the panko and Parmesan mixture, pressing the panko mixture onto the chicken to help it adhere. Transfer to the greased rack.

Bake until nearly cooked through, about 7 minutes. Remove from the stove and top each breast with about 2 tablespoons of the sauce and half of the grated mozzarella. Return to the oven and continue to cook until the cheese is melted, about 5 more minutes.

If serving alongside pasta, cook the pasta according to the manufacturer’s instructions while the chicken bakes. Drain and toss with the remaining sauce.