How to Make Chicken Parmesan All’amatriciana
Lasagna, spaghetti, pizza—what do these have in common? Obviously, they’re all Italian-derived, and—also obviously—they give us warm tingly feelings in our mouth and abdominal areas. They’re also fairly simple to make at home.
That’s the beauty of Italian cookery: in addition to the Pasta Cannelloni’s and other dishes in the genre of higher levels of complexity, there are still so many Italian and Italian-inspired recipes that are both excellent to taste AND straightforward enough for even the most novice of chefs.
Then again, you could probably declare the same regarding all types of cuisines, but…I wanted a clever way to introduce this recipe for Chicken Parmesan All’amatriciana. It’s a Foodbeast-worthy take on a classic Italian dish that joins that list of easy-peasy-tastes-so-gooood(eezy) Italian meals, as one of the fly-est Chicken Parm recipes you’ll ever make. (Get it? Chicken? Fly?)
Bring out YOUR inner chef by trying out this recipe at home in honor of ConAgra’s #GreatAmericanCookIn Challenge, a month-long campaign in which we’re encouraged to stay at home and have fun in our own kitchens rather than go out to eat. If this Chicken Parm’s on the calendar, no harm no fowl.
Pledge to participate in the challenge to cook in for one week in May by using the #GreatAmericanCookIn hashtag, and share food photos on Twitter and Instagram.
Chicken Parmesan All’amatriciana
Serves: 4
Ingredients:
1 28-oz can Crushed Hunt’s Tomatoes, undrained
½ cup Original Egg Beaters
1 can PAM Non-Stick Cooking Spray
Wesson Canola Oil for frying
2 boneless, skinless chicken breasts
1 ½ cups flour
1 cup Italian breadcrumbs
⅓ cup quality grated parmesan cheese
¼ lb bacon, diced
½ onion, diced
¼ tsp black pepper
½ tsp dried oregano
½ tsp salt
1 tsp crushed red pepper
1 cup shredded mozzarella cheese
1) Preheat oven to 400 degrees. Slice through the equator of the chicken breasts, then wrap each piece in plastic wrap and pound out with a blunt object until about ½ inch thick. Season with salt and pepper.
2) Spray down a large sauce pot with PAM Non-Stick Cooking Spray and set on medium heat. Add in diced bacon and sauté until fat is rendered (about three minutes). Next add diced onions and continue to cook for about 5 minutes over medium. Add tomatoes, black pepper, salt, crushed red pepper, and oregano, and simmer for an additional 10 minutes. Turn off heat.
3) Lay out three large mixing bowls: fill one with flour, one with Egg Beaters, and one with breadcrumbs and parmesan cheese. Heat about ¼ inch of canola oil in a large sauté pan over medium-high heat. When the oil shimmers, dredge chicken filets in flour, then egg, then breadcrumb mixture and cook for three minutes on each side, working in batches not to crowd the pan. When golden brown, remove and let drain on paper towels.
4) Transfer fried chicken to a cookie sheet sprayed down with PAM Non-Stick spray. Top each one with a hefty dollop of tomato sauce, and ¼ cup of mozzarella cheese. Bake at 400 degrees for 10 minutes, until cheese is golden brown.
Created in partnership with ConAgra Foods
