Chicken Parmesan for Two
Chicken Parmesan is a perennial favorite, but its multiple components can make it a time-consuming affair. This streamlined RV version is perfect for two. The tomato sauce quick and flavorful made with canned tomatoes.
Ingredients
SAUCE:
- 1 can 28oz whole peeled tomatoes, drained
- 2 Tbls. extra virgin olive oil
- 2 garlic cloves minced
- 2 tbs. fresh basil chopped
- 1/4 tsp. sugar plus extra as needed
- salt
CHICKEN & SPAGHETTI:
- 1/4 cup all-purpose flour
- 1 large egg
- 3/4 cup panko
- 1/4 cup Parmesan
- 2 6-8oz chicken breast, boneless and skinless, trimmed and pounded if necessary
- salt & pepper to taste
- 6 Tbls. vegetable oil
- 1 oz. whole milk mozzarella cheese shredded (1/4 cup)
- 1 oz. fontina cheese shredded (1/4 cup)
- 1 Tbls. fresh basil chopped
- 4 oz. spaghetti
Instructions
SAUCE:
- Pulse tomatoes in food processor until coarsely ground, 6-8 pulses. Note: If you do not have a food processor, use a handheld emulsifier. They work great and take up less room
- Cook oil and garlic in medium saucepan over medium heat, stirring often, until garlic is fragrant but not browned, about 2 minutes.
- Stir in pulsed tomatoes, bring to simmer, and cook until sauce is slightly thickened, 10-15 minutes.
- Off heat, stir in basil and sugar and season with salt and extra sugar to taste; cover to keep warm. Note: for you herbs, go out and find Gourmet Garden lightly dried herbs. They work great for a variety of recipes.
CHICKEN & SPAGHETTI:
- Adjust oven rack 4” from broiler element and heat broiler. If you do not have a broiler on the RV, who does.....use your toaster oven for this step.
- Spread flour in shallow dish.
- Beat egg in second shallow dish.
- Combine bread crumbs and parmesan in a third shallow dish.
- Pat chicken dry with paper towels and season with salt and pepper.
- Working with 1 breast at a time, dredge breasts in flour, dip in egg, then coat with bread-crumb mixture, pressing gently to adhere.
- Line large plate with a triple layer of paper towels.
- Heat oil in 10”nonstick skillet over medium-high heat until shimmering. Lay chicken in skillet and cook until golden brown on both sides and chicken registers 160 F, 4 to 6 minutes per side.
- Drain chicken briefly on the paper towel-lined plate, then transfer to rimmed baking sheet.
- Combine mozzarella and fontina in bowl.
- Sprinkle cheese mixture evenly over chicken, covering as much surface area as possible.
- Broil until cheese is melted and beginning to brown, 2-4 minutes.
- Transfer chicken to serving platter, top each breast with 2 Tbsp. tomato sauce, and sprinkle with basil.
- Meanwhile, bring 4 qts water to boil in large pot.
- Add pasta and 1 Tbsp salt and cook, stirring often, until al dente.
- Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add remain sauce to pasta and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.
- Serve chicken with pasta.