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Best Chicken Parmesan

"This clean, first-class bird Parmesan has a crispy crust, juicy interior, zesty marinara sauce, and a crusty golden layer of gooey cheeses. It is served with rigatoni pasta."

Ingredients :

Marinara Sauce:
3 tablespoons extra-virgin olive oil
half onion, finely chopped
4 garlic cloves, minced
1 (14 ounce) can Italian crushed tomatoes with basil
1/2 cup chook broth
2 tablespoons purple wine
half teaspoon garlic powder
half teaspoon onion powder
half of teaspoon dried oregano
half teaspoon Italian seasoning
1 pinch overwhelmed pink pepper flakes
salt and ground black pepper to flavor
1 pinch white sugar
3 tablespoons chopped fresh basil leaves
1 pound rigatoni
4 boneless, skinless chook breasts
Breading:
1 cup all-reason flour
half of teaspoon garlic powder
1/four teaspoon salt
1/4 teaspoon floor black pepper
2 eggs
3 tablespoons milk
1 cup Italian-seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/four teaspoon salt
canola oil for frying
three/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Instructions :

Prep : 30M	Cook : 4M	Ready in : 50M

Heat a huge skillet over medium heat. Pour in olive oil and allow to get hot. Add onion and garlic and stir for 2 minutes. Add crushed tomatoes. Stir in bird broth, purple wine, half teaspoon garlic powder, onion powder, half of teaspoon oregano, half of teaspoon Italian seasoning, crimson pepper flakes, salt, pepper, and sugar. Reduce heat to low and simmer, stirring from time to time, until sauce thickens, approximately 15 minutes. Stir in chopped basil on the closing minute.
Bring a large pot of gently salted water to a boil while sauce is cooking. Cook rigatoni inside the boiling water, stirring occasionally until gentle but company to the chew, approximately 13 minutes. Drain.
Preheat oven to 450 stages F (230 levels C). Line a rimmed baking sheet with parchment paper.
Place chicken breasts in a resealable plastic bag and flatten with a meat mallet to 1/four-inch thickness.
Prepare a breading station with three big mixing bowls: Combine flour, 1/2 teaspoon garlic powder, 1/four teaspoon salt, and 1/four teaspoon pepper inside the first bowl. Stir together eggs and milk in the second bowl. Combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt in the third bowl.
Dredge every piece of chook in flour mixture and shake off excess. Dip into egg mixture and coat with bread crumbs. Repeat steps for remaining bird and set on a plate.
Heat about 1 inch canola oil in a big forged iron skillet over medium-excessive warmth until warm but now not smoking. Add breaded chook in batches; cook until golden brown, 1 to two mins consistent with aspect. Transfer chicken to the baking sheet. Sprinkle the top with mozzarella cheese and 1/4 cup Parmesan cheese.
Bake inside the preheated oven until the chook reaches an inner temperature of 165 levels F (74 levels C) and the cheeses have melted, approximately 5 minutes. Serve with marinara sauce and rigatoni.

Notes :

Nutrition records for this recipe consists of the overall amount of breading substances. The real amount of breading consumed will vary.
We have determined the dietary price of oil for frying based on a retention fee of 10% after cooking. Amount will vary relying on cooking time and temperature, ingredient density, and particular form of oil used.

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