Sunday, July 24, 2011

Parmesan Crusted Chicken with Broiled Cheesy Tomatoes and Basil Spaghetti

I saw the broiled tomato and basil spaghetti recipe in a Real Simple magazine, but knew I needed to chicken it up. So I used a Parmesan Crusted Chicken to make a lighter version of Chicken Parmigiana. Ahh...maaaa.....gosh! Delish!!!

Parm Crusted Chicken:

Serves 4

4 large chicken breasts
3 eggs, beaten (I used egg whites as I had used the yolks to make mayonnaise)
2 cups breadcrumbs
1 cup finely grated Pecorino cheese (or Parmesan)
1 tsp salt
1/2 tsp paprika
fresh lemon to serve

  1. Place a large frying pan over a medium heat.
  2. Place the chicken breasts between two sheets of cling-wrap and thin out with a rolling pin or mallet.
  3. Combine the breadcrumbs with the cheese, salt and paprika. Place this in a shallow, wide bowl.
  4. Place the beaten eggs in a similar bowl (big enough to dunk the chicken into).
  5. To coat the chicken, dunk it first into the egg mixture and then place into the crumbs, coating the chicken well and patting down the crumbs.
  6. Place the chicken in the frying pan and allow to fry for 2 minutes per side until the crumbs are crispy and the chicken is cooked through but still moist.
  7. Serve hot with fresh lemon.

Broiled Cheesy Tomatoes over Basil Spaghetti:


  • 12 ounces spaghetti
  • 3 large tomatoes, cut into 4 thick slices
  • 3 tablespoons olive oil, plus more for baking sheet
  • kosher salt and black pepper
  • 8 ounces fresh mozzarella, grated
  • 1/4 cup grated Parmesan, plus more, shaved for serving
  • 2 cloves garlic, chopped
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 3/4 cup torn fresh basil leaves, plus more for serving


  1. Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.
  2. Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with ¼ teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes.
  3. In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.
  4. Add the garlic oil, basil, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine. Serve topped with the tomatoes, additional basil, and shaved Parmesan.

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