Tuesday, March 5, 2013

Chicken Parmesan over Linguini

Have you seen the new show The Taste? If you haven't then all you really need to know is that contestants serve the celebrity chefs on bite sized spoons. They don't reveal their face until after the chefs have tasted and voted on the food. Anyway.. I was inspired by their spoons,  so I got a mega-spoon. Definitely not a bite sized spoon, but that is why it is perfect! 

Chicken Parmesan

The Marinara Sauce:


2 Tbsp Olive Oil
1/4 C Onion, chopped
2 Garlic Cloves, minced
Salt and Pepper
1 tsp Parsley
1 tsp Oregano
1-28 oz Can Crushed Roma Tomatoes
1/4 tsp Sugar
1 Bay leaf
2 Tbsp Basil, chopped


 Heat olive oil in a saucepan and add onions. Cook for 5 minutes

Add garlic, salt, parsley, oregano, and pepper. Saute for 1 minute.

Stir in crushed tomatoes, sugar, bay leaf, and basil.

4. Reduce heat and allow sauce to simmer for 30 minutes.

The Chicken:

2 Boneless Chicken Breasts, cut into quarters
2 Oz Mozzarella Cheese
2 Oz Provolone Cheese
1 Egg
1 Tbsp Flour
2 Oz Parmesan
1/2 Panko Breadcrumbs
1 tsp Garlic Powder
1 tsp Oregano
Salt and Pepper
2 Tbsp Olive Oil


 Sprinkle each cutlet with salt and pepper and let them stand for 20 minutes.

Whisk flour and egg together until smooth.

In a separate dish, pour in your breadcrumbs, Parmesan, oregano, and  garlic powder.

 Dip chicken into egg, then breadcrumb mixture and place chicken on an oiled baking sheet.

 Bake at 375 degrees for about 15 minutes. Pull the chicken out, and top off with your cheese. Place back in the oven.

Bake chicken for another 15-20 minutes, or until your chicken is golden brown and cheese is melted.

 Serve over your favorite pasta