CHICKEN PARMESAN SPAGHETTI SAUCE RECIPES
SPAGHETTI CHICKEN PARMESAN RECIPE: HOW TO MAKE IT
"I like to make this yummy recipe when I have extra spaghetti sauce on hand," comments Margie Eddy from Ann Arbor, Michigan. "The herbed coating on the tender chicken gets nice and golden," she adds.
Provided by Taste of Home
Categories Dinner
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil, salt and pepper. In another shallow bowl, combine egg and water. Dip chicken in egg mixture, then coat with crumb mixture. , In a large skillet, melt butter over medium heat. Add chicken; cook until a thermometer reads 165°, 5-7 minutes on each side. , Meanwhile, in a large saucepan, combine spaghetti sauce, garlic salt and remaining 1/2 teaspoon oregano. Cook over medium heat until heated through. Spoon over chicken; sprinkle with mozzarella cheese and remaining Parmesan cheese. Serve with pasta.
Nutrition Facts : Calories 479 calories, FatContent 20g fat (10g saturated fat), CholesterolContent 182mg cholesterol, SodiumContent 1818mg sodium, CarbohydrateContent 24g carbohydrate (10g sugars, FiberContent 3g fiber), ProteinContent 50g protein.
CHICKEN PARMESAN WITH SPAGHETTI RECIPE | MYRECIPES
To save time and effort, boil the broccoli rabe first, scoop it out with a slotted spoon, and cook the pasta in the same pot of boiling water.
Provided by Ann Taylor Pittman
Total Time 45 minutes
Yield Serves 4
Number Of Ingredients 16
Steps:
- Preheat broiler to high.
- Cook pasta according to package directions, omitting salt and fat; drain.
- While pasta cooks, place tomatoes in a food processor; process until almost smooth. Heat a saucepan over medium-low heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add pepper and garlic; cook 1 minute or until fragrant, stirring occasionally. Add tomatoes and 3/8 teaspoon salt; cook 15 minutes or until slightly thickened, stirring occasionally. Stir in chopped basil. Toss 1 cup sauce with pasta; keep warm.
- While sauce cooks, split each chicken breast half horizontally to form 2 cutlets (4 total). Combine flour, garlic powder, and remaining 1/8 teaspoon salt. Sprinkle tops of cutlets with half of flour mixture; pat evenly onto cutlets. Turn cutlets over. Sprinkle with remaining flour mixture; pat onto cutlets. Shake off any excess flour. Place egg in a shallow dish. Combine panko and Parmigiano-Reggiano in another shallow dish. Dip cutlets in egg; dredge in panko mixture.
- Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil and butter to pan; swirl until butter melts. Add chicken to pan; cook 4 minutes on each side or until browned and done. Place chicken on a baking sheet; top evenly with mozzarella. Broil 2 minutes or until cheese melts.
- Arrange about 1/2 cup pasta mixture on each plate; top each with 1 cutlet and about 3 tablespoons remaining sauce. Sprinkle with torn basil, if desired.
Nutrition Facts : Calories 460 calories, CarbohydrateContent 40.7 g, CholesterolContent 136 mg, FatContent 14.8 g, FiberContent 2.5 g, ProteinContent 38.3 g, SaturatedFatContent 5 g, SodiumContent 634 mg
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