a family’s homemade spaghetti sauce created in Italy. It tastes better the longer you cook it.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ cup all-purpose flour
- 1 large egg, beaten
- ½ cup panko bread crumbs
- 2 tablespoons grated Parmesan cheese
- 2 (5 ounce) skinless, boneless chicken breast halves
- salt and cracked ground black pepper to taste
- 1 tablespoon vegetable oil, or more to taste
- ¼ cup cherry tomatoes, halved, or more to taste
- 3 medium shallots, sliced
- ¼ teaspoon taco seasoning, or to taste
- 2 tablespoons ricotta cheese, or to taste
- ¼ cup shredded mozzarella cheese, or to taste
- 1 tablespoon olive oil, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking tray.
- Place flour in one bowl, beaten egg in another bowl, and mix panko and Parmesan together in a third bowl.
- Butterfly chicken breasts and season with salt and pepper. Dredge chicken in flour, then in beaten egg, and finally in panko mix to coat.
- Heat vegetable oil in a pan over medium-high heat. Add chicken to the hot pan and cook until browned and crispy but not fully cooked, about 3 minutes per side. Remove chicken and place on the prepared baking tray.
- Add more oil to the pan if needed. Add shallots and tomatoes and saute until soft, 3 to 4 minutes. Season with salt and pepper and add taco seasoning. Remove from the heat.
- Pour tomato mixture over the chicken, then dollop with ricotta and sprinkle with mozzarella. Season with salt and pepper and drizzle with olive oil.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Please don’t use pre-ground pepper. Cracking your own pepper gives better flavor and gives the dish that additional lift.
Nutrition Facts
| Calories | 632 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 192 mg |
| Dietary Fiber | 2 g |
| Protein | 48 g |
| Saturated Fat | 7 g |
| Sodium | 459 mg |
| Sugars | 3 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Deliciously crispy chicken with a yummy simple tomato and onion sauce and lots of gooey ricotta and mozzarella. I added more tomatoes than called for but otherwise followed the recipe (I did skip the taco seasoning, it didn’t match the flavor profile of the pasta I was serving this with). This was tasty!