| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- Four 5- to 6-ounce skinless chicken breasts or 1 whole chicken (3 1/2 pound average)
- 1 tablespoon blended salt and pepper
- 1/2 cup whole milk
- 3 eggs
- 1 cup panko breadcrumbs
- 1 tablespoons minced fresh parsley
- Vegetable oil, for frying
- 1 cup all-purpose flour seasoned with salt and pepper
- 1 1/2 cups prepared red sauce
- 4 cups cooked pasta
- 1 cup grated Parmesan
Instructions
- Slice the breast from the whole chicken if using. Then slice the breast in half lengthwise and remove the skin. Next, sprinkle the breasts with the salt and pepper blend. In a bowl, whisk together the milk and eggs until evenly blended. Next, blend the breadcrumbs and parsley and keep separate for breading.
- Preheat some oil in a large heavy pot to 350 degrees F for frying. Preheat the oven to 400 degrees F.
- To bread the chicken, dip a breast in the seasoned flour, then the egg wash and finally evenly coat with the breadcrumbs. Repeat the process with the remaining chicken. After breading all the chicken, place in the preheated oil and allow to cook for 2 minutes. Then flip and repeat cooking for a final 2 minutes, until golden brown. After cooking, remove and allow draining of any excess oil over paper towels.
- After frying, spoon 1 tablespoon of the red sauce on the cooked chicken and sprinkle with 2 tablespoons of the cheese. Then bake for 6 to 7 minutes to melt the cheese. Do not over sauce, over saucing will cause the chicken to get soggy.
- In a deep saucepan over medium heat, warm the remaining sauce until hot, and then toss in the cooked pasta and stir to evenly coat with the sauce. Once sauced and heated, portion to bowls and top with the baked chicken and finish with the remaining cheese. Serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1442 |
| Total Fat | 93 g |
| Saturated Fat | 14 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 67 g |
| Cholesterol | 262 mg |
| Sodium | 1291 mg |
Reviews
I just made this for my 16 yr olds who are never happy with my cooking. It’s always twice the complaining. They loved it. tks alot
Great recipe. Two suggestions that worked well for us: 1.) tenderize the chicken breasts (filet/cut each in two to thin out the too-thick portion of the chicken, wrap in plastic wrap, pound on each side 5-6 times with a mallet or plate); 2.) use these ingredients for the flour seasoned with salt and pepper: Flour mix:
1 cup flour
1 tablespoon pepper
2 teaspoons salt
1.5 teaspoons onion powder
1.5 teaspoons garlic powder
1 cup flour
1 tablespoon pepper
2 teaspoons salt
1.5 teaspoons onion powder
1.5 teaspoons garlic powder
My hubby never gets excited over new recipes and likes his food very traditional with traditional preparations (i.e. grilled steak, fried chicken, etc). At any rate, he absolutely loved this recipe. So much so, this is the first review of any recipe I have ever written. Thanks, Robert, for a truly tasty and super simple recipe. This is definitely one we will have often! (Oh, and my kids gave it two thumbs up too!!)
Yessssssssss
This was a meal ,my whole family enjoyed, most especially myself, as I do not eat vegetables. Thank you Chef Robert for sharing this recipe.
Way to go Robert, the chicken was great. Waynosdias
Recipe tells us to use chicken white meat. Replace white meat with dark. Adjust necessary length of cooking time…wonderful!
This recipe has hard-core quality for cooking chicken. Chicken-lovers…try this one!
Annie, Fremont, CA
This recipe has hard-core quality for cooking chicken. Chicken-lovers…try this one!
Annie, Fremont, CA
I have used this recipe a few times and it has been trial & error,but i finaly got it down to just doing it excellent dish. Robert is one of my favorite chefs, i have learned alot from him,from cooking dishes to being a quality control fanatic. Thank you Chef Robert