Chicken Parmesan with tomato-olive sauce and whole wheat spaghetti
In our family-friendly take on this Italian-American favorite, chicken breasts are crisped in panko bread crumbs and baked under a gooey layer of Italian cheeses.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.
Cooking tools:
- Sauce pot
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Garlic press
- Paper towel
- Mixing bowl
- Whisk
- Fork
- Skillet
- Tongs
- Spatula
- Plate
- Baking sheet
- Oven
- Stove
- Grater
- Pastry brush
Ingredients
- 10 ounces whole wheat spaghetti
- 1 yellow onion
- 2 or 3 cloves peeled fresh garlic
- ½ cup pitted Kalamata olives
- 2 cups diced tomatoes
- 1½ tablespoons coconut sugar (optional)
- 1 fresh bay leaf
- 4 chicken cutlets (about ¼ pound each)
- ¼ cup all-purpose flour
- ¾ cup whole wheat panko
- 2 pasture-raised organic eggs
- ¾ cup shredded Italian cheese blend (mozzarella - provolone)
- ¼ cup grated Parmesan
- 2 or 3 sprigs fresh basil
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