Chicken Parmigiana
Prep time: 15 Min. | Cook time: 15 Min. | Ingredients Used: 14 | Servings Made: 4
Quite possibly the ultimate comfort food, Germano’s Chicken Parmigiana never fails to warm the soul. Ask anyone in the Germano family what their favorite dish is and you’re bound to get the answer “chicken parm!”
Explore Pomodoro
What You Need:
- ½ Jar of Germano’s Pomodoro
- 4 4-oz Chicken breasts
- ½ lb Pasta (linguini, spaghetti or penne rigate)
- 4 oz Olive oil
- 1 cup Seasoned breadcrumbs
- 4 slices Provolone cheese
- 1 bunch Fresh parsley
- 4 oz Freshly grated Parmigiano Reggiano cheese
Instructions
Step 1:
Lightly coat chicken with breadcrumbs. For a heartier coating, dip chicken in egg wash prior to coating. In a sauté pan, bring olive oil up to medium heat and place breaded chicken into heated oil.
Step 2:
Bring pot of water to a boil. While water is coming to a boil, bring sauce to a low simmer over low to medium heat. Cook pasta around 10-12 minutes depending on the brand. When pasta is al dente (with a firm bite), turn off the heat to the boiling water and the simmering sauce, and using a spider strainer, transfer the pasta directly to the sauce (do not drain the pasta). Stir into the sauce and let stand for one minute.
Step 3:
Once Chicken is golden brown on both sides, transfer to individual plates, coat each breast with a spoonful of heated sauce and place a slice of provolone over the sauce. Add pasta to each plate and sprinkle with Parmigiano and fresh parsley.
