Chicken Parmigiana with Fettuccine
This classic dish, which is also known as chicken parmesan or simply chicken parm, is a tasty Italian recipe which is cheap to make and makes chicken breasts go a long way. Chicken breasts are first breaded and then topped with tomato sauce and cheese. We are using parmesan and perhaps some mozzarella too. Sometimes provolone is used as well. Some people like to add a slice of ham or bacon too, so you can tweak this recipe if you want, using any of these options.
You can use Ritz crackers or similar wheat crackers, leaving the salt out of the recipe if you are using salty crackers. This recipe is often served as an entrée in the United States, with pasta, spaghetti or mashed potatoes. The chicken can also be served between bread slices to make a sandwich. If you wish to try this, use less tomato sauce else your sandwich will be too soggy. Fries are a typical side dish for chicken parmigiana in Australia. We like to use fettuccine, and also add a simple garden salad on the side.
The chicken is coated in egg and then seasoned cracker crumbs. This crispy coating sticks perfectly to the chicken. Next you need to add garlic-tomato sauce and parmesan. You can add some mozzarella too if you want to. This recipe makes enough to serve six people but you can halve it if that is too much. The dish takes about 40 minutes to cook in total, so start the fettuccine in the final 10 minutes, so it is ready at the same time as the chicken. Serve some Italian red wine on the side if you like, or a lightly chilled Italian blush wine.
- 6 chicken breast halves
- 1 sleeve Ritz crackers
- 2 eggs
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 cup tomato sauce
- 2 minced garlic cloves
- ¼ teaspoon dried basil
- ¼ cup freshly shredded parmesan cheese
- 2 slices mozzarella cheese (optional)
- 1 lb dried fettuccine pasta
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Chopped fresh parsley or parsley sprigs
- Thinly sliced green onion tops
- Preheat the oven to 350 degrees F.
- Use oil or nonstick cooking spray to grease a 13 x 9 inch baking dish.
- Crush the crackers with the salt in a Ziploc bag.
- Whisk the eggs with some black pepper.
- Dip the chicken in the egg mixture to coat, letting the excess drip off.
- Put the coated chicken in the bag with the crumbs and press them in.
- It is best to dip the chicken and coat it one piece at a time to get the covering even.
- Now heat the oil in a skillet and cook 2 of the chicken breast halves for 3 minutes on each side.
- You need to get them golden brown but not cooked all the way through.
- Put them on a plate lined with paper towels.
- Repeat with the rest of the chicken.
- Tip all except a teaspoon of oil out of the skillet, then sauté the garlic in there for 2 minutes.
- Add the basil and tomato sauce.
- Simmer for 5 minutes then stir in the butter until it melts in there.
- Pour this sauce over the chicken, but it does not happen to cover it totally.
- Sprinkle the parmesan on top, then cover with foil and bake for 30 minutes.
- If you also want to use mozzarella, cut it into 6 pieces and top each chicken piece with a piece.
- Bake for 10 minutes more or until the cheese is melted and the chicken is cooked through.
- If in doubt, cut into one of the chicken breast halves in an inconspicuous place to check there is no pink inside.
- Meanwhile cook the fettuccine following the instructions on the package.
- Drain the pasta and divide it between 6 warmed plates.
- Top with the chicken and garnish with parsley or green onion, if liked.
This is an eye-catching dish and the bright colors are gorgeous. Chicken breasts are coated in egg and cracker crumbs, then topped with tomato sauce, basil, garlic and more. We are then melting delicious cheese on top and the chicken is baked until perfectly cooked. This is amazing served over fettuccine or another kind of pasta, or you might want to consider mashed potatoes instead. You can see we added some green onion on top as a garnish, although parsley would also work. Add a simple salad on the side to round out the meal.
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