Mike's Crispy Chicken Parmesan & Fettucini

Name: Mike's Crispy Chicken Parmesan & Fettucini
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 large Chicken Breasts [butterflied open]; 1 Season To Taste Each Breast [on both sides] With: Italian Seasoning-Basil-Oregeno-Black Pepper-Garlic & Onion Powder; 1 large Ziplock Bag [used to cover your chicken before pounding it with your mallet]; 1 Mallet; 3 cup All Purpose Flour; 1 tbsp Each: Seasoned Salt-Italian Seasoning-Basil-Oregeno-Black Pepper-Granulated Garlic & Onion; 3 cup Plain Panko Bread Crumbs; 4 large Eggs [whisked]; 1 can 12 oz Hunts Garlic & Herb Spaghetti Sauce & 2 Cans Hunts Traditional Spaghetti Sauce OR (3) 12 oz Cans Crushed Tomatoes With Basil; 1/2 cup Shredded Parmesan Cheese; 3 tbsp Cabernet Sauvignon Wine; 1 cup Each: Fresh Mushrooms-White Onions-Celery With Leaves-Tomato [chopped]; 2 tbsp Fresh Garlic [minced] Fresh Basil & Parsley [chopped]; 1/3 cup Green Chives; 1 tbsp Each: Italian Seasoning-Onion Powder; 1 can 8 oz Black Olives [halved]; 2 tbsp Granulated Sugar [optional]; 1 large Bay Leaf; 1/4 tsp Baking Soda [more may be needed to reduce tomato acidity]; 2 box Fettuccine Noodles [you may not need all]; 1 tbsp Olive Oil; 1 tbsp Granulated Salt; 8 slice Thick Mozzarella [room temp]; 1 packages Shredded Parmesan [room temp]; 8 Fresh Whole Basil Leaves [garnish]; 1 Bottle Frying Oil; 1 large Frying Pan; 2 large Cooking Pots; 1 Strainer [for noodles]; 1 large Garlic French Bread

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

While this recipe calls for Fettuccine, you can use most any pasta of your choosing. Remember tho, it should be a hearty pasta to hold up to your sizable chicken breasts.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

While this recipe calls for Fettuccine, you can use most any pasta of your choosing. Remember tho, it should be a hearty pasta to hold up to your sizable chicken breasts.

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Ingredients

45 mins

4 servings

Chicken Breasts
4 largeChicken Breasts [butterflied open]
1Season To Taste Each Breast [on both sides] With: Italian Seasoning-Basil-Oregeno-Black Pepper-Garlic & Onion Powder
1 largeZiplock Bag [used to cover your chicken before pounding it with your mallet]
1Mallet
Flour Dredge
3 cupAll Purpose Flour
1 tbspEach: Seasoned Salt-Italian Seasoning-Basil-Oregeno-Black Pepper-Granulated Garlic & Onion
Bread Dredge
3 cupPlain Panko Bread Crumbs
Egg Mixture
4 largeEggs [whisked]
Marinara Sauce
1 can12 oz Hunts Garlic & Herb Spaghetti Sauce & 2 Cans Hunts Traditional Spaghetti Sauce OR (3) 12 oz Cans Crushed Tomatoes With Basil
1/2 cupShredded Parmesan Cheese
3 tbspCabernet Sauvignon Wine
1 cupEach: Fresh Mushrooms-White Onions-Celery With Leaves-Tomato [chopped]
2 tbspFresh Garlic [minced] Fresh Basil & Parsley [chopped]
1/3 cupGreen Chives
1 tbspEach: Italian Seasoning-Onion Powder
1 can8 oz Black Olives [halved]
2 tbspGranulated Sugar [optional]
1 largeBay Leaf
1/4 tspBaking Soda [more may be needed to reduce tomato acidity]
Noodles
2 boxFettuccine Noodles [you may not need all]
1 tbspOlive Oil
1 tbspGranulated Salt
Additions
8 sliceThick Mozzarella [room temp]
1 packagesShredded Parmesan [room temp]
8Fresh Whole Basil Leaves [garnish]
1Bottle Frying Oil
1 largeFrying Pan
2 largeCooking Pots
1Strainer [for noodles]
1 largeGarlic French Bread
1 largeNon Stick Cookie Sheet [for garlic bread]

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Steps

45 mins

1

Chicken Parmesan: Serving four. (4)
2

Prepare Marinara Sauce.
3

Chop all vegetables in, "Marinara," category. Add all herbs called for, sugars and a 1/2 cup Parmesan Cheese and simmer in a thick based pot for one hour. Stir regularly as all of the heavy ingredients will settle to the pots base and burn.
4

Note: If you find that your Marinara tastes too acidic, add 1/4 tsp. Baking Soda to your boiling sauce. It will foam up momentarily and change the color but it will go back to normal within seconds. After 3 minutes, taste test sauce again and add another 1/4 tsp. if acidity is still present.
5

Wash, trim fat, butterfly, season and pound chicken breasts with mallet until all breasts are equal in size and thickness.
6

Fill large pan with 2" high heat frying oil and heat.
7

Place breasts in egg mixture, then flour dredge, egg mixture again and then Panko crumbs.
8

Fry breasts in hot pan for 3 1/2 to 4 minutes on each side and drain on paper towels. If breasts are browning too fast, reduce heat.
9

Preheat oven to 350°.
10

Begin to boil your pasta water in a larger pot. Add olive oil and salt to water.
11

At full boil, add Fettuccine and boil as per manufacturers specifications. Usually 10 to 12 minutes. Stir occasionally.
12

After chicken is fully cooked, place breasts on a non-stick cookie sheet or equivalent. First, place 2 slices of Mozterella on each breast. Ladle one scoop Marinara, [mostly chunks = minus marinara fluids if at all possible. you'll want as much crisp on your breasts as you can] on top of Mozterella. Evenly and generously sprinkle shredded Parmesan on top of Marinara Sauce.
13

Place breasts in oven for 15 minutes at 350° or until cheeses are melted and bubbling. Add your Garlic French Bread at this same time if serving one.
14

Drain pasta and plate evenly four ways.
15

Equally pour your Marinara Sauce over your noodles. Then gently place your chicken breasts on top. Serve immediately.
16

Garnish plate with fresh Basil and any remaining shredded Parmesan Cheese.
17

Slice Garlic French Bread and serve with entrée.
18

Author's Note: There is a time saving, extremely easy and incredibly delicious, "Easy Tiramisu," recipe by Author: Yowanling listed on this site with several helpful reviews and Q&A's.

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Cooksnaps

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MMOBRIEN @cook_2891564

on May 06, 2014 07:46

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

Keywords

Onion White Onion Chive Mushroom Mozz Parmesan Chicken Breast Pepper Egg Celery Spaghetti Tomato Basil Chicken Cheese Noodle Fettuccine Garlic

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Mike's Crispy Chicken Parmesan & Fettucini

Mike's Crispy Chicken Parmesan & Fettucini

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