Parmesan Chicken with Tomato Balsamic Angel Hair

Ina Garten makes an incredible breaded chicken, and then tops it with fresh greens, homemade lemon vinaigrette and freshly shaved parmesan. I love making this dish on a warm spring day. I wanted to create a heartier meal though with her chicken for a cozy winter night. Hope this Chicken Parmesan warms up your evening!

Parmesan Chicken with Tomato Balsamic Angel Hair

 Ingredients

  •  6 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 extra-large eggs
  • 1 ¼ cups seasoned dry bread crumbs
  • ½ cup freshly grated Parmesan Cheese, plus extra for serving
  • Good Olive Oil
  • Whole Wheat Angel Hair Pasta, one box
  • Jar of good spaghetti sauce
  • 1 Large Onion
  • 1 container of cherry tomatoes, halved                                         
  • ¼  Cup Balsamic Vinegar
  • 3 Garlic Cloves, minced

Chop the onion into half moon slivers, and half the cherry tomatoes. In a large sauté pan, heat 2 tablespoons of olive oil on a medium heat. Add the onions and cook until translucent, about 4 minutes. Add the tomatoes and cook until the tomatoes start to break down, about 3 minutes. Add the garlic, balsamic, salt and pepper.  Let them simmer on a low heat for 5 minutes. Then add the jar of spaghetti sauce, and mix well. Adjust balsamic as needed, and add grated Parmesan cheese. Continue to let simmer on a low heat. Note, the sauce can be made a day ahead and reheated.

Meanwhile, boil the pasta as directed on the box. Once the pasta is done, combine with the sauce and keep on a low heat.

While the sauce is simmering, pound the chicken breasts until they are ¼ inch thick.

Combine the flour, salt, and pepper on a plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the breadcrumbs and ½ cup grated Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 2 tablespoons of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more oil and cook the rest of the chicken breasts. You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a 200-degree oven.

Serve each plate with the pasta and a chicken breast on top. Top each place with freshly shaved Parmesan cheese.

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