Wednesday, December 7, 2016

Parmesan Crusted Chicken Fingers and Tomato Basil Sauce

Parmesan Crusted Chicken Fingers and Tomato Basil Sauce

*I'm writing this up so I don't forget how I made this, but there are no measurements because I didn't measure. Good luck ;). This serves 2 people and is amazing.

Sauce:
olive oil
1 lb tomatoes
4 cloves of garlic, chopped
1/2 small onion, chopped
a few fresh basil leaves, separated
seasonings to taste - pepper, salt, sugar, oregano


Chicken fingers:
1 large Costco sized chicken breast, or two regular sized ones, cut against the grain into slices
Planko bread crumbs
Parmesan cheese
1/2 cup flour
1 egg, beaten
seasonings - salt, pepper, oregano, basil (fresh and/or dried), garlic powder, onion powder

Start water boiling for pasta.

Chop onion, garlic, and tomatoes. Heat oil in a pan and sauté onion and garlic for a couple of minutes. Add tomatoes and some seasonings (not too much salt until the end since the tomatoes will cook down some). Let it cook on low to medium heat while you do everything else.

Add pasta to boiling water and cook according to package.

Heat generous amount of olive oil in a pan. Mix bread crumbs with parmesan cheese (about half and half) with seasonings. Put flour in one bowl, bread crumb mix in one bowl, and beaten egg in another bowl. Coat chicken in flour, then egg, then bread crumbs and fry in oil. Flip when browned. Fry until it's cooked all the way through.

Season tomato sauce to taste. Top pasta with tomato sauce, fresh basil, and chicken. 

No comments: