This recipe has been a supper standard in our family for years. The kids in particular like the use of corn flake crumbs instead of breadcrumbs to bread the chicken. You can easily have this one on the table in under a half hour.
4 boneless skinless chicken breasts
1 ½ cups corn flake crumbs
1 cup freshly grated parmesan cheese
1 cup grated mozzarella cheese
3 cloves minced garlic
2 tbsp olive oil
1 20 oz can crushed tomatoes
2 diced tomatoes
1 tsp dried oregano
2 tsp dry basil
2 eggs + 2 tbsp water for egg wash
Salt and pepper to season
Canola oil for frying
½ cup flour for dredging chicken
One 350 gram package fresh linguine or fettuccine
Begin by making the sauce. In a medium saucepan heat 2 tbsp olive oil over medium low flame and sauté the minced garlic for about 30 seconds. Add the can of crushed tomatoes, the diced tomatoes, oregano and basil. Season with salt and pepper to taste. Cover and simmer under low flame for about 20 minutes stirring occasionally.
Meanwhile mix together the cornflake crumbs and ½ cup parmesan cheese. Pound the chicken breasts out to a uniform ½ inch thickness and season with salt and pepper. Dip chicken breasts in egg wash, dredge in flour then back to the egg wash and finally press well into the cornflake crumbs to coat evenly all over.
Cook your pasta as directed. Toss pasta in a splash of olive oil to prevent it sticking together.
Heat ½ inch canola oil in a large heavy bottomed skillet over medium flame. Add chicken breasts and reduce flame to medium low. Fry for about 3-4 minutes on each side until evenly golden brown and the chicken is completely cooked through.
1 ½ cups corn flake crumbs
1 cup freshly grated parmesan cheese
1 cup grated mozzarella cheese
3 cloves minced garlic
2 tbsp olive oil
1 20 oz can crushed tomatoes
2 diced tomatoes
1 tsp dried oregano
2 tsp dry basil
2 eggs + 2 tbsp water for egg wash
Salt and pepper to season
Canola oil for frying
½ cup flour for dredging chicken
One 350 gram package fresh linguine or fettuccine
Begin by making the sauce. In a medium saucepan heat 2 tbsp olive oil over medium low flame and sauté the minced garlic for about 30 seconds. Add the can of crushed tomatoes, the diced tomatoes, oregano and basil. Season with salt and pepper to taste. Cover and simmer under low flame for about 20 minutes stirring occasionally.
Meanwhile mix together the cornflake crumbs and ½ cup parmesan cheese. Pound the chicken breasts out to a uniform ½ inch thickness and season with salt and pepper. Dip chicken breasts in egg wash, dredge in flour then back to the egg wash and finally press well into the cornflake crumbs to coat evenly all over.
Cook your pasta as directed. Toss pasta in a splash of olive oil to prevent it sticking together.
Heat ½ inch canola oil in a large heavy bottomed skillet over medium flame. Add chicken breasts and reduce flame to medium low. Fry for about 3-4 minutes on each side until evenly golden brown and the chicken is completely cooked through.
Place cooked chicken breasts in a baking dish and top with a little of the tomato sauce, mozzarella and the remaining ½ cup parmesan cheese. Place under the broiler to melt the cheese for about 3 minutes. Serve with the prepared pasta. Spoon sauce over all and top with a sprinkle of parmesan.
Serves 4
+ comments + 3 comments
Chicken parm has to be my son's favorite, and having an easy recipe is always a nice thought. He will be the one saying "Thank you" for this one!!!
I've made this several times now and it's loved by all who tried it.
Has anyone tried baking this rather than frying?