Rita's Chicken Parmesan
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Bring a large pot of water to a boil
2
Add the salt
3
Add the pasta and cook until al dente
4
While the pasta is cooking, pound the chicken breasts between 2 pieces of plastic wrap with the flat side of a meat mallet
5
Season the chicken with salt and pepper
6
In a shallow dish, whisk together the egg whites and salt and pepper
7
Add a splash of water if the mixture is too thick
8
Place bread crumbs in a shallow dish
9
Dip the chicken first in the egg white and then in the bread crumbs
10
Let the chicken rest on a rack for 5 minutes
11
Preheat oven to 375 degrees F
12
In a large skillet, heat the olive oil over medium heat
13
Add the chicken and cook, turning once, until lightly golden, about 3 to 4 minutes per side (to reduce the calories even further, bake the chicken at 350 degrees F for 10 to 12 minutes instead of sauteing the chicken in oil)
14
Place a thin coating of tomato sauce in the bottom of a 9-by-13-inch baking dish
15
Lay the chicken over sauce
16
Cover the chicken with more sauce, sprinkle with cheese and bake until cheese is bubbly and golden brown, about 5 to 10 minutes
17
Pour remaining sauce over pasta
18
Taste and adjust seasonings
19
Serve immediately
20
Combine olive oil and garlic in a large saute pan and turn heat to medium
21
Cook until garlic is fragrant but not brown
22
Stir in tomatoes and salt and pepper to taste
23
Reduce heat to medium low and simmer until sauce has thickened slightly, stirring occasionally, 10 to 15 minutes
24
Taste and adjust seasonings
25
Add basil and simmer for 1 minute more