You can make this with some bottled spaghetti or marinara sauce pretty easily, but I personally LURVE this version with extra oomph much much more. It’s like the Target to your Walmart. Gruyere to your American cheese. Versace to your Forever21. Kate Middleton to your Lindsey Lohan.
Keep it classy, people.
If you could smell my kitchen right now, your mouth would be salivating. Simmer tomatoes, onions, garlic, and basil for about 10-15 minutes until the colors have darkened and the liquid has reduced a bit, producing a deeper, richer flavor.
Take your raw chicken breasts and pound them to about 1/4″–1/2″ thick. I usually do this in a gallon-size plastic bag so I don’t have raw chicken all over my kitchen. Dredge the chicken, then lightly fry them for a crisp, delicate crust. The olive oil gives it good flavor (and healthy fats) and the butter also gives a different flavor and more of a browning/crisping action. Use both.
At this point you also want to be cooking your spaghetti noodles (whole wheat in this house) and heating up your broiler. Place each chicken breast on a foil-lined pan. Top with the tomato mixture, then cheese, and broil until cheese is all melty. Just like cheese should be. Add remaining tomato mixture to your cooked spaghetti noodles and throw basil and parmesan everywhere.
Seriously right now?
- 1/2 onion
- 5 cloves garlic
- 1 T butter
- 2 14 oz. cans petite diced tomatoes
- 1 t sugar
- 1 t salt
- 1/2 t red pepper flakes
- fresh basil
- 4 chicken breasts
- 1 c flour
- 1/2 t salt
- 2 egg
- 1/4 c milk
- 1 c panko crumbs
- 3/4 c freshly grated parmesan
- 1 T oregano
- 1/2 t salt
- 2 T olive oil
- 2 T butter
- 1/2 c mozzarella
- spaghetti noodles
- basil to garnish
Saute onion and garlic in 1 T butter. Add undrained tomatoes, salt, sugar, red pepper flakes. Bring to boil, then reduce to simmer, simmer for 10 minutes. Stir in basil. Keep warm.
Pound chicken breasts to 1/4"--1/2" thick.
In three bowls, first combine 1 c flour and 1/2 t salt, then in next the egg and milk, then the last combine the crumbs, 1/2 c parmesan, oregano, and salt.
Heat 2 T olive oil and 2 T butter in large frying pan. When hot, fry chicken until crisp.
Turn on broiler. Top chicken with tomato mixture, then with mozzarella and remaining parmesan. Broil until cheese melted.
Serve with spaghetti noodles topped with remaining tomato mixture. Garnish with parmesan and basil.