This is a perfect recipe for the most amazing chicken parmesan you ever had. That’s wonderful. I’m a fan of Italian food. I love the recipes you are sharing. It would be great to show some of your Italy photos in your kitchen as well.
6 Tbsp Extra Virgin Olive Oil, divided
4 Garlic Cloves, thinly sliced
2 28oz Cans of Crushed Italian Tomatoes
2 Tbsp Fresh Chopped Basil
2 Tbsp Fresh Chopped Parsley
1 Cup White Wine
½ Cup Kalamata Olives, pitted and roughly chopped
4 Boneless Skinless Thin Chicken Breast, (there are usually called chicken cutlets, or you can get 6 ounce pieces of chicken breast and pound them thinly with a meal mallet) about ½ pounds in total
1 ½ cup Plain Bread Crumbs
2 Tbsp Granulated Garlic Powder
½ cup All Purpose Flour
1 Tbsp of Milk
1 8oz Ball of Fresh Mozzarella Thinly Sliced
8 Slices of Provolone Cheese
Fresh Parmiggiano Cheese, about ¾ cup
1 Pound Box of Spaghetti
Salt and Pepper, to taste
½ tsp Hot Pepper Flakes
1) Preheat oven to 425 degrees.
2) Bring a large pot of salted water to a boil for the spaghetti.
3) Preheat a medium non stick sauté pan over medium high heat. Add 3 Tbsp of extra virgin olive oil then add in the garlic. Sauté for a couple minutes until lightly golden. Add hot pepper flakes and cook for a few seconds. Add wine and cook about 4 to 5 minutes to let the alcohol cook out and the wine reduce by half. Add the tomatoes then season with salt and pepper to taste, stir for a seconds (but not too much salt because the olives itself are very salty.) Place a lid on the pan over medium heat and cook for more 25 minutes.
4) While the sauce cooks, get the ingredients together for the chicken so you have a little assembly line. Season the flour by salt and pepper in a shallow platter; use a fork to mix well. In a wide bowl, put the milk with the eggs and season with salt and pepper, beat until nice combine. On a plate, put in the bread crumbs and add the garlic powder and also season with salt and pepper.
5) Dredge lightly both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs.
6) In a large non stick skillet, heat 3 tablespoons of olive oil over medium-high flame in a large non stick skillet. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty.
7) When the sauce has cooked for 25 minutes, add the chopped olives, parsley and basil. Ladle 1 cup of sauce in a 9 by 9 non stick baking dish and place the chicken cutlets on top. Ladle some of the sauce (reserve a good amount of sauce for the spaghetti) over the chicken breast and top them with 2 slices of provolone each, a couple slices of the fresh mozzarella and a equal amount of fresh parmiggiano cheese.
8) Bake in the preheated oven until golden brown and bubbly, the chicken breasts are no longer pink in the center, about 10 to 15 minutes.
9) While the chicken bakes cook the spaghetti according to package directions. Drain and toss with some of the sauce and a good amount of cheese.
10) Serve the chicken along side the hot spaghetti. Serve immediately!
Once you make this dish you will be instantly addicted, Forget about that boring piece of chicken with tasteless marinara sauce. This is absolutely the most amazing chicken parm you will ever have! The sauce is spicy, full of wonderful flavors and the chicken is crispy and juicy and the 3 different cheeses are total perfection!