Chicken Parmesan and Breadsticks

Chicken Parmesan and Breadsticks Dish Guide

For the Breadsticks

1 cup warm water (~100 degrees F)

1 packet rapid rise yeast

1 t salt

1 t sugar

1 t garlic powder

1 t Italian seasoning

2 T melted butter

2 ½ cups AP flour

Olive oil for rolling surface

Add water, yeast, salt, sugar, garlic powder and Italian seasoning to a large bowl or stand mixer. Let bloom for 5 minutes. Add in the flour and mix until a tacky dough forms. Cover and let rise for 30 minutes.

After 30 minutes oil your work surface and roll the dough out to a rectangle, about 9x13 inches. Cut into breadsticks of the size/shape of your choosing. Place on a parchment lined baking sheet and let rise for 30 minutes.

Brush with melted butter and bake at 400 F for 15-18 minutes or until lightly golden brown. Serve immediately or cool and freeze for up to 6 months. Reheat from frozen in a 350 F oven.

For the Chicken Parmesan

2 boneless, skinless chicken breasts

1 cup AP flour

1 cup Italian seasoned breadcrumbs

½ cup panko breadcrumbs

2 eggs

Freshly grated parmesan (to taste)

28 oz can of crushed tomatoes

3 T olive oil

2 T unsalted butter

1 finely diced small yellow onion (~ ½ cup)

2 minced cloves of garlic

1 t sugar

Pinch of red pepper

1 t Italian seasoning

1 T balsamic vinegar

4 oz fresh mozzarella

Fresh basil leaves

Salt and Pepper to taste

8 oz dry spaghetti

To make the sauce, add 1 T of olive oil to a sauce pot over medium heat. Add the onion and cook for 3-4 minutes or until it begins to soften. Add the garlic, sugar, red pepper, Italian seasoning and season with salt and pepper. Stir and cook for 1-2 minutes allowing the spices to bloom. Add the crushed tomatoes and balsamic vinegar and stir everything to combine. Cook over low heat for 5-10 minutes until the sauce reduces slightly and the onions are soft. Set aside.

Cut the chicken breast in half, leaving both sides connected so you can open it up like a book. Gently roll or pound the chicken slightly so that it is of an even thickness. Using three plates or pie tins, set up a three-part breading station with the flour, eggs and breadcrumbs. Beat the eggs until homogenous. Add the panko and Italian breadcrumbs to the same dish and season with salt and pepper. Grate in fresh parmesan to taste. Toss to incorporate. Coat the chicken in the flour first, followed by the eggs and finally into the breadcrumbs. Make sure each coating fully covers the chicken. Let the chicken sit for at least 15 minutes so the breading will adhere properly.

In a large skillet over medium/medium high heat add 2 T of olive oil and 2 T of butter. Cook each chicken cutlet for 3-4 minutes per side until golden brown. Spoon a few dollops of the sauce on the middle and cover with fresh slices of mozzarella. Bake at 400 F for 5-7 minutes or until the cheese is melted and the chicken is cooked through to 165 F.

Cook the spaghetti per package directions and toss with half the remaining marinara.

To serve, spoon a bit of sauce on the plate and lay the chicken on top. Add a serving of spaghetti and garnish with freshly torn basil and more freshly grated parmesan.