Chicken Parmigiana with Spaghetti Recipe for Two
I believe the seasoned breading makes a great Chicken Parmigiana, but the breading needs to be flavorful and crisp. This recipe meets that standard and goes beyond. The spaghetti completes the dish to perfection.
Chicken Parmigiana with Spaghetti
I believe the seasoned breading makes a great Chicken Parmigiana, but the breading needs to be flavorful and crisp. This recipe meets that standard and goes beyond. The spaghetti completes the dish to perfection.
Equipment
- Mallet or a rolling pin
- Medium frying pan
- Knives
- Small pot
- 2 Shallow dishes
- Small rimmed baking sheet with a rack that fits into it
- Strainer
- Small saucepan
Ingredients
- 2 4 oz. Boneless, skinless chicken breasts
- 1/2 Cup Mozzarella cheese, , shredded, divided
- 2 Tbsp Belgioioso parmesan snacking cheese, , shredded, divided
- 1 Tbsp Neutral oil
- 1/8 tsp Seasoned salt
- 1/8 tsp Granulated onion
- 1/8 tsp Granulated garlic
For Coating
- 1 Large Egg , beaten
- 1/4 Cup Panko breadcrumbs
- 1/4 Cup Italian seasoned bread crumbs
- 1/4 Cup Belgioioso parmesan snacking cheese, grated
- 2 Tbsp Panko breadcrumbs
- 1/4 tsp Dried basil
- 1/4 tsp Dried oregano
For Spaghetti
- 2 oz. Dry spaghetti
- 3/4 Cup Rao's marinara sauce
- 1/2 tsp Spaghetti seasoning Mix
- 1/2 tsp Salt
Instructions
- Preheat oven to 400℉. Prepare your baking sheet with a rack.
- Place both the chicken breasts in a thick plastic bag, remove air, and zip it closed. Pound the chicken with a mallet or rolling pin until it is 1/2 inch thick. Remove and season with the seasoned salt, onion, and garlic on both sides. Place on a plate and set aside.
- Place the bread crumbs, panko, Parmesan, oregano, and basil in a shallow dish. Mix to combine.
- In a separate shallow dish, mix the egg.
- Dip one seasoned chicken breast in egg. Let the excess egg run off, but don’t shake it off.
- Dip the chicken in the bread crumbs and press the crumbs onto the chicken breast, on both sides. The chicken should be completely covered in the crumbs. Place the breaded chicken breast on a rack.
- Repeat with the other chicken breast, and let them sit for 10 minutes. This step helps the crumbs adhere to the chicken better.
- Place a small pot of water with a 1/2 tsp salt on high heat. Bring water to a boil. Add spaghetti noodles and cook according to package directions.
- Heat oil in a medium frying pan on medium-high heat. Cook chicken for 2 minutes or until golden brown. Flip the chicken, lower the heat to medium, and cook for 2 more minutes. Place the chicken on the rack on the baking sheet.
- Place the marinara sauce and spaghetti seasoning in a small saucepan and heat on medium-low.
- Add 2 Tbsp of seasoned marinara sauce to each chicken piece, spreading evenly. Top with 1 Tbsp of Parmesan cheese and 1/4 cup of the mozzarella on each.
- 10. Place chicken in oven for 5 minutes or until cheese is bubbly and golden and the chicken reaches 165℉.
- Drain cooked spaghetti. Place 1/2 cup of pasta on a serving plate. Cover with 1/4 cup warmed Rao’s sauce. Add one chicken breast. Repeat for the second serving plate, and serve hot.
Notes
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Serving: 1 Chicken breast, 1/2 cup pasta and 1/4 cup sauceCalories: 610kcalCarbohydrates: 37gProtein: 57gFat: 25gSaturated Fat: 9gCholesterol: 255mgSodium: 1220mgPotassium: 970mgFiber: 3gSugar: 7gCalcium: 410mgIron: 3.3mg
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