This delicious, tender chicken parmesan, served over a bed of fine spaghetti, coated in delicious tomato sauce is something I actually consider a high-end dinner. The chicken is really the star of the dish here, and the pasta makes it shine.
Place tomatoes in a food processor; process until almost smooth. Heat a saucepan over medium-low heat. Add 1 1/2 teaspoons oil to 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 stirring occasionally. Stir in chopped basil. Toss 1 cup sauce with pasta; keep warm.
This chicken has a great, cheesy, crispy crust made of flour, panko breadcrumbs and grated parmesan cheese. I do recommend using panko, as they produce a crust that is airy and extra crispy without being too tough.
If your chicken breasts are pretty big, aside from cutting them in two horizontally, they could use a little beating with a mallet. This will make them thinner and more tender and you’ll be able to cook them much faster.
I prefer spaghetti pasta for this particular dish, but you can use any of your fave pasta. Make sure you cook it al dente according to the instructions on the back of the pasta box.
Serve this pasta with a side dish of a simple tossed green salad for a complete and wholesome dinner. Follow the simple instructions below to cook it and I hope you enjoy it as much as I do!