 | The first question out of C's mouth was "Did you make any fettucine alfredo?" Um, no. Chicken Parmesan takes too many pans as it is, add in trying to make alfredo sauce and I would never get the kitchen cleaned up. I had leftover pepperoni from making French Bread Pizzas and they needed to be used. Miss F may have picked all her pepperonis off her piece and may have only eaten a bite or two of chicken. C cleaned his plate, which is a success in my eyes, even if he didn't get his beloved fettucine alfredo alongside. |
Sauce:
1 tablespoon olive oil
½ onion, chopped
1 clove garlic, sliced
2 14.5 ounce cans of fire roasted dice tomatoes
1 small can of tomato paste
1 teaspoon basil
½ teaspoon oregano
1 tablespoon brown sugar
¼ cup red wine
salt and pepper
In a large saucepan, heat oil over medium high heat. Add the onion and sauté 3 to 5 minutes, add the garlic and sauté 30 second more. Add tomatoes, tomato paste, basil, oregano, brown sugar and wine. Stir to combine. Bring mixture to a boil, reduce to a simmer, stirring occasionally. Simmer for 20 to 30 minutes.
Chicken:
2 boneless skinless breasts of chicken
1/8 cup flour
1 egg
2 tablespoons water
¼ cup breadcrumbs
2 tablespoons vegetable oil
28 pepperoni slices
½ cup shredded mozzarella cheese
1 tablespoon + 1 teaspoon of shredded parmesan cheese
Halve the chicken breasts them, Pound out chicken breasts between two sheets of wax paper. Dip each in flour, then egg whisked with water and then finally in the breadcrumbs. Heat the oil over medium high heat. Sauté the chicken about 3 minutes per side to get a nice crisp crust. Drain on paper towels.
Preheat oven to 450. Place the chicken in a glass baking dish, top each with 7 pepperoni slices and a generous spoonful of the marinara sauce. Sprinkle 2 tablespoons of mozzarella and 1 teaspoon of Parmesan on top of each breast. Bake for 15 minutes.
Serve remaining sauce with 1/2 pound pasta of your choice.
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