Olive oil
1 med. onion, chopped
1/2 med. green bell pepper, chopped
1/2 cup calamite olives, pitted
1 can (14.5 oz.) Diced tomatoes in sauce
1 jar (24 oz.) 4 cheese spaghetti sauce
6 - 8 boneless, skinless chicken strips
3/4 cup all-purpose flour
salt & pepper
2 large eggs, lightly beaten
1 Tbsp. water
1 cup Panko bread crumbs
2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese
1 lb. Spaghetti, cooked
1 med. onion, chopped
1/2 med. green bell pepper, chopped
1/2 cup calamite olives, pitted
1 can (14.5 oz.) Diced tomatoes in sauce
1 jar (24 oz.) 4 cheese spaghetti sauce
6 - 8 boneless, skinless chicken strips
3/4 cup all-purpose flour
salt & pepper
2 large eggs, lightly beaten
1 Tbsp. water
1 cup Panko bread crumbs
2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese
1 lb. Spaghetti, cooked
In a large sauce pan heat oil over medium heat. Add onions and bell peppers. Sauté 5 minutes. Add olives, tomatoes and spaghetti
sauce. Turn heat low enough to
simmer.
Preheat oven to 400 degrees. In a non-stick frying pan, heat enough olive
oil to lightly cover bottom of pan. In a
shallow bowl mix flour, salt & pepper.
In 2nd bowl mix eggs and water.
Place Panko bread crumbs in 3rd bowl.
Dip chicken strips into flour bowl, then into egg mixture, then into
panko coating on all sides. Place into
frying pan and brown on both sides.
Spray a 9 x 13 baking dish with non-stick spray. Place chicken evenly in dish. Sprinkle with 1 cup mozzarella cheese. Spoon sauce evenly over chicken and
cheese. Sprinkle with parmesan
cheese. Bake 25 - 30 minutes or until
bubbly and cheese has melted. Sprinkle
with 2nd cup of mozzarella cheese and place back in oven to melt remaining
cheese - 5 - 10 minutes. Serve over
cooked spaghetti.
Martha: When I found the original recipe for this
dish I thought - OK, I'm going to make it just as it is and no changes -
not! I made several ingredient changes,
one being the spaghetti sauce instead of 2 cans of tomatoes. I changed the bread crumbs to Panko, left out
the garlic and bay leaves and basil since the spaghetti sauce had its own
seasonings. The olives and frying the
chicken in the olive oil gave the breading and chicken a light, delicate olive
taste. This dish was really a hit with
everyone that ate it. The sauce is a
little on the thick side and I thought that wouldn't work well with the
spaghetti but boy was I wrong. You
didn't need a lot of sauce to season the pasta.
Lillian: I love Parmesan and this sounds so good. The double layer of Mozzarella cheese, plus the Parmesan, is delicious. Like you, I don't think that you must drown spaghetti in sauce and actually prefer very little sauce on my pasta. This works so well and the thickness of the sauce makes it cling even more to the spaghetti. A watery sauce just won't work well here. This will please the entire family, or just for a nice dinner for two (with left-overs for another night). This is a "must try" recipe.
Lillian: I love Parmesan and this sounds so good. The double layer of Mozzarella cheese, plus the Parmesan, is delicious. Like you, I don't think that you must drown spaghetti in sauce and actually prefer very little sauce on my pasta. This works so well and the thickness of the sauce makes it cling even more to the spaghetti. A watery sauce just won't work well here. This will please the entire family, or just for a nice dinner for two (with left-overs for another night). This is a "must try" recipe.
Food
Tester Carol: Did
you ever know that the tomatoes in spaghetti sauce could sing? Well they do in
this recipe. Mixing a can of tomatoes with a can of pasta sauce makes the
tomato component of this dish surprisingly light. They are in perfect harmony
with the chicken breasts and finished off in the oven with melted mozzarella
and Parmesan! You can come home from work and whip this up in very little time,
just as Martha did on a spring evening, delivering it while it was still
daylight!
Tips:
A lot of times a recipe will call for your poultry to be placed in a
brine, but what exactly is a brine?
Brining is like a marinade. It
keeps the food moist and tender. It's a
way of increasing the moisture holding capacity of meat resulting in a moister
product when it's cooked. Salt changes
the structure of the muscle tissue allowing it to swell and absorb water and
flavorings making the turkey or chicken tender.
Most
brines start with water and salt - 3/4 lb. of salt per gallon of water but
since you aren't using the brine to preserve your chicken you can cut back on
the salt. When picking a salt for your
brine, you will normally choose either Kosher salt or table salt without
iodine. Sea salt can be used but it's a
bit more expensive. But keep this in
mind when measuring out your salt.
Kosher salt and table salt are not equal in weight. Table salt weighs about 10 oz. per cup where
as Kosher salt weights between 5 to 8 ounces per cup depending on the
brand. So if you use Kosher salt you
must use more than 1 cup to achieve the same saltiness that you would get form
1 cup of table salt.
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