Keith's Chicken Surprise Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Boneless Skinless Chicken Breasts (one per serving), Flour, Salt/Pepper/Oregano, Eggs, Panko Bread Crumbs
Tomato Based Pasta Sauce (we use homemade or good quality jarred Arrabbiata Sauce)
Dry Pasta of your choice (we use Linguine or Fettuccine)
Olive Oil, Grated Cheese (we use Perfect Italiano Pizza Plus Cheese), Chopped Parsley
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Directions: |
Directions:Pound chicken breasts and flatten until they are 1/2 inch thick. Season the flour with salt, pepper and oregano. Dredge the chicken in seasoned flour, then egg, then breadcrumbs. Dredge a second time in egg and breadcrumbs. Refrigerate chicken for 15-20 minutes.
Meanwhile heat a heavily salted water in a large pot to boiling. Separately, heat the pasta sauce to near boiling then simmer on back burner. Preheat oven to 'Broil'
Heat non-stick, oven proof pan on stove over medium heat. When the pan is warm, add olive oil. Add the chicken and brown on both sides until breadcrumbs are crispy, about 2 minutes per side. Remove chicken from heat but leave the chicken in the pan.
By now the pasta water should be boiling. Add the pasta.
Sprinkle the chicken with grated cheese and put under broiler until the cheese melts and slightly browns. Remove chicken from broiler and keep warm under loose foil.
Once pasta is al dente, drain it, reserving a ladle of cooking liquid. Add pasta back to pot with ladle of cooking liquid and pour in sauce. Stir.
Plate the pasta. Top with chicken breast. Add a light drizzle of olive oil and garnish with chopped parsley. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This is basicially Chicken Parmigiana, but Christina called it Chicken Surprise when she was little and the name stuck. It's still her all-time favorite. You can make your own tomato sauce, but we cheat and use a jar of good (not too sweet) sauce if we are making it on a weeknight. We will sometimes substitute fresh Buffalo Mozzarella for the Grated Cheese if we want to make it a bit more 'fancy'. The pounded chicken does not take long to cook; just a couple of minutes per side. Avoid overcooking it! Serve with a good Pinot Noir for a real treat.
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