Chicken Parmesan

School is officially out for the summer.  What better way to celebrate than with a classic Italian dinner?  Chicken Parmesan is a favorite of all four of us so it seemed like a perfect way to kick of the summer of 2106.

As an added bonus, the green beans and sweet basil in my garden have started to take off - thanks to a couple of rainy days.  I love "shopping" in my garden for fresh herbs and vegetables.  They make my meals even more special. 

Chicken Parmesan
Sauce                                                              Chicken and Pasta
2 Tablespoons oil                                             4 boneless chicken breasts
1 clove garlic                                                   8 ounces spaghetti
1/4 teaspoon oregano                                      1 egg
pinch of red pepper flakes                               1 Tablespoon flour
28 ounce can crushed tomatoes                       1/2 cup Parmesan cheese
1/4 teaspoon sugar                                          1/2 cup panko bread crumbs
3/4 teaspoon salt                                            1/2 teaspoon garlic powder
                                                                       1/2 teaspoon oregano
                                                                       1/3 cup canola oil
                                                                       1/2 cup shredded mozzarella cheese
                                                                       2 Tablespoons fresh basil

For the sauce: heat 1 T. oil until simmering.  Add garlic, salt, oregano and red pepper flakes.

Stir in tomatoes and sugar.  Bring to boil.  Reduce heat to simmer and cover with lid and cook 20 minutes.

Pound each chicken breast to 1/2 inch thick.

Season with salt and pepper and let sit 20 minutes.

Cook pasta according to package directions. 

Toss pasta with 3/4 cup pasta sauce.  Cover.

Whisk together eggs and flour in shallow dish.

Combine Parmesan, panko, garlic powder, oregano, and 1/4 teaspoon pepper.

Dunk chicken in egg mixture and then dredge in panko mixture. 

Heat oil in skillet.  Add chicken and cook 3 minutes per side.

Transfer chicken to foil lined baking sheet and sprinkle with mozzarella.

Broil until cheese is melted and beginning to brown. 

Top each piece of chicken with 2 Tablespoons of sauce and 1 Tablespoon fresh basil. 

Here's to a delicious kickoff to the summer of 2016.  Summer is sure to go by quickly so I'm savoring every dinner that we eat together as a family of four. 

Ciao!

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