Chicken Parmesan with Basil Garlic Pasta

Chicken Parmesan and Basil Garlic Pasta

This was my favourite dish from last weeks meal plan. We didn't get to make it until tonight because we ended up going to my parents for supper the night we originally planned to make this. I am glad that we waited because it is not a week night meal. It was very time consuming, but it was sooooo worth it. Best Chicken Parmesan I ever had. The ones I have had at restaurants have always been too soggy. This was crispy and cheesy.

If you click on the title, it will take you to the original recipe, but I am posting the recipe with the adjustments we made.

The pasta went perfectly with this meal and it was kid approved. The pasta was very easy to make and I think it can go as a side to many meat dishes.

Chicken Parmesan:

Ingredients

• 4 skinless, boneless chicken breasts
• salt and freshly ground black pepper to taste
• 2 eggs
• 1 1/2 cup panko bread crumbs and 1/2 cup Italian bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons all-purpose flour, or more to coat all chicken
• 1/2 cup olive oil for frying

• 1 1/3 cup prepared marinara sauce **used PC brand found but the fresh pasta**
• 1/4 cup fresh mozzarella, cut into small cubes
• 1/4 cup chopped fresh basil (didn't have this)
• 1/2 cup grated provolone cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil

1. Preheat an oven to 450 degrees F (230 degrees C).
2. Place chicken breasts between two sheets of heavy plastic  (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
3. Beat eggs in a shallow bowl and set aside.
4. Mix bread crumbs and 1/4 cup Parmesan in a separate bowl, set aside.
5. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
6. Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
7. Heat 1/2 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
8. Place chicken in a baking dish **used a 9x13** and top each breast with about 1/3 cup of marinara sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
9. Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Basil Garlic Pasta

Ingredients:

• 1 package of fresh linguine
• 1/4 cup extra-virgin olive oil
• 1/4 cup unsalted butter, melted
• Directions:

• 1 cup fresh basil, coarsely chopped **didn't have this so used 5 cubes of frozen basil
• salt and pepper to taste
• 
  

1. Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. In a large bowl, toss the spaghetti with the olive oil, butter, garlic, basil, salt, and pepper until evenly coated. Serve with Parmesan cheese.