Make your next dinner the most tasteful and flavorful for your entire family with the Delectable, Juicy and Flavorful Panko Chicken Parmesan with Chunky Linguini Tomato Pasta
Delectable, Juicy and Flavorful Panko Chicken Parmesan with Chunky Linguini Tomato Pasta
Make your next dinner the most tasteful and flavorful for your entire family with the Delectable, Juicy and Flavorful Panko Chicken Parmesan with Chunky Linguini Tomato Pasta.
Ingredients
Chicken Parmesan
- 1½ lbs. chicken breast skinless
- 1 seasoned panko breadcrumbs or any seasoned breadcrumbs
- ¾ cup rice flour plain
- ½ tsp. salt
- 1 tsp. garlic powder
- 1 tsp. black pepper
- 3 eggs
- olive oil or any high smoke oil
Pasta
- 16 oz. linguini pasta noodles
- 6 oz. tomato paste
- 28 oz. canned crushed tomatoes
- 28 oz. canned diced tomatoes
- 1 red onion chopped
- 5 cloves garlic minced, or 1 tbsp.
- salt
- black pepper
- onion powder
- basil optional, but recommended*
- crushed red peppers optional
- olive oil or any high smoke oil
- water at least a quart
Chicken Parmesan Cheese Topping
- 8 oz. extra sharp white cheddar cheese any white cheddar cheese works
- 4 oz. ricotta cheese
- salt
- black pepper
- parmesan cheese shredded preferred
Instructions
- Clean Chicken and pat dry slightly. If not already flat, flatten the chicken to an even level throughout all sides. A mallet or tomato can will work. Cut chicken to desired size.
- In a small bowl, mix together the garlic powder, salt, pepper and rice flour. Pour rice flour mix over chicken breast and blend together.
- Set aside at room temperature if making soon, or placed covered in the refrigerator for making in the near future.
- In a large pot, boil water.
- In another large pot, heat it up on medium, then add oil. After the pot is warmed up, add the onions and garlic. Cook for 2-3 minutes, then add the tomato paste.
- Cook the tomato paste for 3-5 minutes to remove any bitterness.
- Add salt and pepper to tomato mix, and stir.
- Then, add the crush tomatoes and mix, then the diced tomatoes and mix. Cover and let boil for 10 to 15 minutes on medium-low.
- The water should be boiling, so add some seasoning if you like to the water then add the noodles. Keep monitoring the noodles as it progresses to not over cook. You want it Al dente.
- Back to the chicken, prepare eggs in a shallow bowl or plate. In a bowl, pour the breadcrumbs in.
- Take one piece of chicken breast, and first place it into the egg wash, on both sides, letting the excess drip off then place into the breadcrumbs. Press firmly down to pack in all the breadcrumbs onto the chicken. In another plate, set finished chicken aside. And continue with the rest.
- Check on noodles and sauce. If noodles are finished, turn off stove and set aside. Sauces will be bubbling. Stir sauce, then add preferred seasoning. Taste to your preference, then cover pot, when complete to boil down. Maybe another 10 minutes. Keep observing sauce.
- Prepare a frying pan, and turn stove to medium-low, and preheat oven to 400° F.
- Add olive oil to pan, about ⅓ or ½ way up. Heat for 10 minutes.
- Test the oil with the tip of one chicken. If oil does not bubble, it needs more time. If it does, place the whole chicken in for at least 3 minutes before checking the brownness of the crumbs before turning it over, to cook on the other side. Repeat the process, but let oil sit alone for 1 to 2 minutes before each batch is placed. Set cooked chicken paper towel or a wire rack for a few minutes before placing into baking pan.
- Strain noodles. Running cold water over cooked noodles stops the cooking process.
- Turn off sauce after it finished coking to a chucky, not watery texture. Let cool down.
- Place chicken into greased baking pan.
- Add tomato sauce to the side of pan, in-between the chickens. If you prefer sauce under the chicken, you can do that too.
- Prepare cheese. In a small bowl, place chopped or grated white cheddar cheese in a bowl. Start small. Add the ricotta cheese and mix with a spoon. It should look like potato salad. Add salt, pepper and anything else you like. TASTE IT!
- Dollop onto of chicken in pan. Spread evenly on top of chicken. Spray or drizzle a little olive oil over the cheese mix on the chicken. Top the cheese ix with shredded parmesan.
- Cover the baking pan with foil, and place in oven. Cook for 15 to 20 minutes. Check to see if cheese melted. When cheese has melted, remove cover and keep in oven for another 10 to 15 minutes.
- Remove after cheese starts to brown on top slightly. Set aide and cool down.
- Add Al dente noodles to sauce and mix well. TASTE IT! If it needs salt, pepper, basil or anything else, add it , as the noodle degrades the flavor of the sauce slightly when added together.
- Serve everything warm, and enjoy!
Video
Notes
*For basil, I usually use freeze-dried basil or fresh. With fresh, it can go bad quickly, so freeze-dried is the next best option, but any basil works fine.
Â
Avocado, Olive or Grapeseed oil are my preferences when making this chicken. Coconut works too. Try to avoid Vegetable or Canola, but both also work.
Â
If you notice your sauce is acidic, try adding a pinch of sugar to cut some out. Little at a time.
Â
For this recipe, seasoned breadcrumbs are recommended.
Â
While this recipe calls for linguini, you can use spaghetti too.
Â
Constantly check on sauce. Never leave it alone for longer than 15 minutes.
Definition of Al Dente:
cooked just enough to retain a somewhat firm texture. FIRM, not crunchy! Just done. Tried this recipe?Let us know how it was!
Tools Used
