Hey guys,
Here's the recipe for the spaghetti sauce and the breaded chicken:
Sauce
3T olive oil
1/2 Red Onion, diced
4 cloves Garlic, chopped
1 small can Tomato Paste
1/4 cup Balsamic Vinegar
2 large cans Crushed Tomatoes
1 large can Diced Tomatoes
1 small can Diced Tomatoes with Green Chiles
3-4 cups V8 juice
2 Bay leaves
1 1/2 t Chili Powder
1t Basil leaves
1/2 cup Grated Parmesan (you can also use shredded parm)
1/2 cup sugar
Salt and Pepper to taste
instructions:
Saute onions and garlic in olive oil for 4 min, over medium heat. Add tomato paste, stir in completely. Add balsamic vinegar, stir in completely. Once liquid is absorbed, add in diced and crushed tomatoes and V8 juice; stir together til completed mixed. Add bay leaves, seasoning, Parmesan cheese and sugar. Bring to a boil, reduce to a simmer and let simmer for one hour.
Parmesan Breaded Chicken
3 Large Chicken Breasts, cut in half horizontally
1 1/2 cups flour
2 eggs (and 1/4 cup water for egg wash - beat eggs, whisk in water)
1/2 cup Panko Bread Crumbs
1/2 cup Italian seasoned Bread Crumbs
1/3 cup Parmesan Cheese (grated or shredded)
instructions:
Rinse chicken, slice horizontally and set aside. Set up breading procedure (first container flour, second container egg wash, third container bread crumb mixture of both bread crumbs and Parmesan cheese). Season flour with salt and pepper. Coat chicken lightly with flour, dip in egg wash, and finally coat with bread crumb mixture. Set aside and prepare for searing.
Assemble Chicken Parm:
First, preheat oven to 350 degress. Pan sear chicken breast in 1/3 cup olive oil until each side is golden brown. Lay out on a baking sheet and bake in over for 12 minutes. Remove pan from oven and add sauce, about 1/4 cup at the most, per breast and add mozzarella cheese (about 1/4 cup). Turn oven to broil and cook until the cheese is lightly browned.
Finally, Cook spaghetti according to the package. Then lay out spaghetti, sauce and then chicken breast. Take a look at the photos to get an idea of the process. The sauce make a full 6-8 quarts, and it's great for portioning and freezing.
Enjoy!
Here's the recipe for the spaghetti sauce and the breaded chicken:
Sauce
3T olive oil
1/2 Red Onion, diced
4 cloves Garlic, chopped
1 small can Tomato Paste
1/4 cup Balsamic Vinegar
1 large can Diced Tomatoes
1 small can Diced Tomatoes with Green Chiles
3-4 cups V8 juice
2 Bay leaves
1 1/2 t Chili Powder
1t Basil leaves
1/2 cup Grated Parmesan (you can also use shredded parm)
1/2 cup sugar
Salt and Pepper to taste
instructions:
Saute onions and garlic in olive oil for 4 min, over medium heat. Add tomato paste, stir in completely. Add balsamic vinegar, stir in completely. Once liquid is absorbed, add in diced and crushed tomatoes and V8 juice; stir together til completed mixed. Add bay leaves, seasoning, Parmesan cheese and sugar. Bring to a boil, reduce to a simmer and let simmer for one hour.
Parmesan Breaded Chicken
3 Large Chicken Breasts, cut in half horizontally
2 eggs (and 1/4 cup water for egg wash - beat eggs, whisk in water)
1/2 cup Panko Bread Crumbs
1/2 cup Italian seasoned Bread Crumbs
1/3 cup Parmesan Cheese (grated or shredded)
instructions:
Rinse chicken, slice horizontally and set aside. Set up breading procedure (first container flour, second container egg wash, third container bread crumb mixture of both bread crumbs and Parmesan cheese). Season flour with salt and pepper. Coat chicken lightly with flour, dip in egg wash, and finally coat with bread crumb mixture. Set aside and prepare for searing.
Assemble Chicken Parm:
First, preheat oven to 350 degress. Pan sear chicken breast in 1/3 cup olive oil until each side is golden brown. Lay out on a baking sheet and bake in over for 12 minutes. Remove pan from oven and add sauce, about 1/4 cup at the most, per breast and add mozzarella cheese (about 1/4 cup). Turn oven to broil and cook until the cheese is lightly browned.
Finally, Cook spaghetti according to the package. Then lay out spaghetti, sauce and then chicken breast. Take a look at the photos to get an idea of the process. The sauce make a full 6-8 quarts, and it's great for portioning and freezing.
Enjoy!
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