Classic Chicken Parm
A classic breaded chicken loaded with flavors, topped with red sauce and cheese served on a bed of pasta, tossed in red sauce.
Ingredients
- 1 lb Short Pasta elbow, shell, rotini
- 1 28oz can Crushed Tomatoes
- 1 15oz can Tomato Sauce
- 1 tbsp Italian Seasoning see recipe below
- 1 tbsp Dried Minced Garlic
- 1 tbsp Honey
- 1 cup Grated Parmesan divided
- 1 tsp Parsley for garnish
For the Chicken Marinade
- 6 Chicken Breasts
- ½ cup Oil
- 1 tbsp Italian Seasoning see recipe below
- 1 tsp Garlic Powder yes this in addition to what is in the Italians seasoning
For the Chicken Breading
- 3 cups Flour divided
- 3 Eggs beaten
- 2 tsp Salt divided
- 2 tsp Garlic Powder
- 2 cups Breadcrumbs
- 1 tsp Oregano
- 1 cup Grated Parmesan Cheese
- ½ cup Cornstarch
- Oil for frying
Instructions
- Preheat oven to 375degF. Start water boiling for pasta (salt, as desired).
- In a sauce pan over medium heat, add crushed tomatoes, tomato sauce, Italian seasoning, minced onion and honey. Stir to combine and let come to bubble. Reduce heat to medium low and let simmer while preparing the remainder of meal.
- Set up your dredging station - plate one: two cups flour, one teaspoon salt and one teaspoon garlic powder. plate two: eggs, and one teaspoon salt. plate three: breadcrumbs, parmesan cheese, one teaspoon garlic powder and cornstarch.
- Remove chicken from marinade and coat evenly in each plate starting with plate one and moving to two then three.
- Add enough oil to large frying pan to be ½ inch deep. Heat until oil is 350degF. Fry each breaded chicken breast on each side for 4 minutes then add to a baking rack on a parchment paper covered baking sheet. Once all piece of chicken have been fried, place in oven to bake for 20 minutes (or until chicken reaches 165degF internally in the thickest part).
- Add pasta to water and cook as directed on package. Drain in colander and rinse with cool water. Return to pot, away from heat. Add ⅔ of red sauce and ⅔ cup of grated parmesan. Stir to evenly coat.
- Remove chicken from oven and place on cutting board. Cut into slices.
- In a shallow pasta bowl, add portion of sauced pasta. Top with sliced chicken. Spoon red sauce over chicken and sprinkle with remaining parmesan and garnish with parsley, if desired.
Notes
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