October 16, 2016
Dinner, Main Dish, Poultry,
Chicken, Pasta, Spaghetti, Italian, Quick Meals, Sunday Dinner, Weeknight Meals, Broil, Skillet, Canned Tomatoes, Boneless Pieces more
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"Classic meal that I enjoy anytime I make it!"
Preheat broiler to high.
Cook pasta according to package directions, omitting salt and fat; drain.
While the 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 the 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 the pasta; keep warm.
While the sauce cooks, split each chicken breast in half to form 2 cutlets (4 in all).
Combine flour, garlic powder, and remaining 1/8 teaspoon salt. Sprinkle tops of cutlets with half of the 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, the dredge in panko mixture.
Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil and butter to the pan; swirl until butter melts. Add chicken to the 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 the 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.
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We really enjoyed this -- used oregano instead of the basil but otherwise made as directed for a delicious meal! Thanks for sharing