Tuesday, October 25, 2016

Cheesy Chicken Parmesan with Red Wine Spaghetti

Perfect for Halloween, this Cheesy Chicken Parmesan with Red Wine Spaghetti is a delicious twist on the classic!

If you like red wine, you'll love this pasta. It, with the cheddar cheese smothered chicken parmesan, is a perfect dinner for a adults Halloween!

Cheesy Chicken Parmesan with Red Wine Spaghetti
Serves 4
Chicken Parmesan Recipe Source: Cabot
Red Wine Spaghetti Recipe Source: Food Network

Cheesy Chicken Parmesan
  • 2 large chicken breasts, halved
  • 1 large egg
  • splash of water
  • 1 cup sharp yellow cheddar cheese
  • 3/4 cup italian panko breadcrumbs
  • 1/2 cup marinara sauce, plus more for serving
  • 1/4 cup grated parmesan
  • 1/4 cup all purpose flour
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon ground flaxseed (optional)
  • 1 teaspoon garlic paste
  • salt and pepper
  • fresh parsley or basil, for serving
  • fresh parmesan shavings, for serving
Preheat the oven to 375 F and lightly grease a sheet pan.

Pound chicken halves into a even thickness, about 1/4" thick, with a mallet or rolling pin. Season with salt and pepper.

Place flour into a shallow bowl. In another bowl, whisk the egg, splash of water, and the garlic until combined. In another bowl, mix the panko, parmesan, and flaxseed. 

Grab a piece of chicken and dip into the flour, then the egg mixture, and finally the panko mixture. Continue until all pieces are coated.

Heat the olive oil in a skillet over medium high heat. When the oil is hot, add the chicken and cook on both sides until browned, about 2 to 3 minutes a side. 

Move the chicken to the sheet pan. Spoon about 2 tablespoons marinara sauce over the chicken. Sprinkle with the cheese. Bake until the cheese is melted and the chicken is cooked through about 6 to 8 minutes. Sprinkle with parsley and serve with Red Wine Spaghetti.

Red Wine Spaghetti
  • 1 pound spaghetti
  • 1 - 750 ml bottle red wine
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon tomato paste
  • 1 tablespoon butter
  • 1 teaspoon garlic paste
  • salt and pepper, to taste
Bring a pot of salted water up to a boil. Add the pasta, stir, and cook for 6 minutes, until par cooked. While reserving the pasta water, drain the pasta.

In a large skillet, add the oil and garlic. Season with salt and pepper and cook for 1 to 2 minutes. Add the wine and tomato paste. Bring to a simmer and cook gently for 3 minutes. Add the pasta and cook, stirring frequently, until almost all the wine is absorbed and the pasta is tender, about 5 minutes. If the mixture is too dry before the pasta is cooked, about pasta water, about 1/4 cup at a time. 

Stir in the butter and salt & pepper, if needed. Toss to combine and cook one more minute until the sauce is thickened. Serve with the chicken.  

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