This simple and light sauce goes beautifully with the parmesan crusted chicken. A perfect way to enjoy this comfort food, with only 5 ingredients.
Our family LOVES Italian food! We probably have it at least once a week. What I love most about cooking, is the freedom in making food your own! Any recipe can be changed, substituted or recombined.
I like a chicken thigh for this recipe. You can't over cook them, they stay moist, and are quick cooking. But as I said before, you could substitute chicken breast if you'd like. I pound out the thighs in a ziploc bag. This will allow them to brown more quickly and evenly. Put them on a plate or cutting board and salt and pepper both sides. Bring a large pot of water to a boil. When it reaches a boil, season heavily with salt.
For the sauce, saute the onion and garlic in a little olive oil, until the onions are translucent. Tomatoes are not in season right now, so I used whole canned tomatoes. Let them simmer with the garlic and onions breaking them up with a wooden spoon or potato masher. Add the fresh herbs, season with salt and pepper. Let the sauce come together about 15 minutes.
While the sauce is simmering, bread the chicken. In three bowls, fill the first with flour, salt and pepper. The second with eggs salt and pepper. And the third, with bread crumbs and parmesan cheese. Dredge each piece of chicken in each bowl, shaking off any excess. First in flour, then egg, then bread crumb. Hold them on a baking rack, until all the pieces have been breaded. This will allow them to set up. Heat about 3 tbsp of oil over medium/high
heat in a non-stick pan. When the oil begins to ripple, and working in batches, gently lay the chicken in the pan away from you. Brown the chicken on both sides, about 3 minutes per side.
Drop the pasta and cook per package directions, to al dente. Before draining the pasta add a ladle of starchy cooking water the the sauce. Toss the pasta with the sauce, and serve the chicken on top or along side.
Chicken Parmesan
1 lb. Chicken Thighs, pounded out
1/2 Yellow Onion, diced
3 cloves, diced
2 28 oz. cans Whole peeled tomatoes
1/4 cup fresh oregano
1/4 cup fresh parsley
3/4 cup flour
3 eggs
3/4 cup panko bread crumbs
1/4 parmesan cheese, grated
1 lb Spaghetti or Linguine
Note: You can also bake the chicken in a 400 degree oven, on a rack in a baking sheet.
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