Directions: |
Directions:Make sauce first. To large saucepan add the oil, garlic and onions. Saute until onions are transparent. Add the crushed tomatoes and seasonings. Let it cook for a bit to marry the ingredients. Add the tomato paste and the wine. Add salt and pepper.Let the sauce simmer while preparing the chicken.
Butterfly the chicken breast. Put each piece in saran wrap and pound until approximately 1/4" thick. Heat oven to 350º. In three separate dishes put flour with salt and pepper, whipped eggs. and panko, crumbs and cheese in the third dish Heat a skillet with a little oil. Dip each piece of chicken first in the flour mixture, shake off excess, then in the egg, shake off excess, and last in the panko mixture. Put in the heated saucepan for just a minuet to brown, turn to brown on both sides. Place in a 9 x13" or other casserole dish. When all the chicken is in the dish, place in the oven until chicken temp reaches 160º. approximately 20 min. Remove and let stand while cooking to pasta in water and salt until el dente. Combine parmesan and mozzorella cheeses. Add a spoon of sauce and a good handful of cheese to the top of each chicken breast. Turn oven up to 500º. Bake until the cheese melts and it is bubbling. Add 1/2 c of pasta water to the sauce and stir to combine. Drain the pasta. Add sauce and mix to combine. Add a breast on top of the pasta or serve seperately. |
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