Food & Dining

Chicken parmesan with pasta puttanesca

alt

Chicken parmesan with pasta puttanesca


A chicken Parmesan that's big on flavor, but not on fat? It's easier - and more weeknight-friendly - than you might think.

I started with a basic breaded and baked chicken breast. For speed, I cut the breasts into thin cutlets. And that speed isn't just a convenience. It also pays dividends on texture. The less time the chicken spends in the oven, the more tender and moist the end result.

For a crunchy coating, I kept it simple - panko breadcrumbs. Dunk the chicken in some egg, drag it through the breadcrumbs and you're ready to move on.

While the chicken bakes, the sauce comes together in just minutes on the stovetop. I used puttanesca - the fast and flavorful pasta sauce - as my inspiration. A few high-flavor ingredients pull it all together in no time. And with a lot less of the usual fat that clogs this dish. We do finish it with Parmesan cheese, but the sauce is so f lavorful already, a little goes a long way. * * *

Chicken Puttanesca Parmesan

Start to finish: 30 minutes Servings: 4

Ingredients: 

2 boneless, skinless chicken breasts 

1 egg 1 cup panko breadcrumbs 

1 teaspoon garlic powder 

1/2 teaspoon salt 

1/4 teaspoon ground black pepper 

1 tablespoon olive oil 

4 to 6 oil-packed anchovies 

1/4 teaspoon red pepper flakes 

1 large yellow onion, diced 

2 Roma tomatoes, cored and chopped 

1/2 cup chopped pitted Kalamata olives 

4 cloves garlic, minced 

2 tablespoons capers 

5 large leaves fresh basil, chopped 

1/4 cup grated Parmesan cheese 

Heat the oven to 400 F. Coat a baking sheet with cooking spray.

One at a time, carefully slice each chicken breast in half horizontally to create two thin halves.

Place the egg in a wide, shallow bowl. In a second bowl, mix together the breadcrumbs, garlic powder, salt and pepper.

One at a time, dunk the chicken cutlets first in the egg, then in the breadcrumbs, pressing as needed to adhere them to the meat. Arrange the breaded cutlets on the baking sheet, then mist the tops with cooking spray. Bake for 20 minutes, or until lightly browned.

Meanwhile, in a large skillet over medium-high, heat the oil. Add the anchovies and red pepper flakes, then saute until the anchovies have dissolved. Add the onion and saute for 5 minutes. Add the tomatoes and bring to a simmer. Cook just until the tomatoes begin to break down, about 5 to 7 minutes. Remove the pan from the heat and stir in the olives, garlic, capers and basil. Season with salt and pepper.

When the chicken is done, transfer each cutlet to a serving plate. Spoon the sauce over each, then top with Parmesan.







More Close Up

Teen pregnancy: The good news and the bad

The teen pregnancy rate in the United States is among the highest in the world, and those at Coweta Pregnancy Services have their theories w ... Read More


Doc Holliday program Tuesday at Brenau U.

Doc Holliday, the Griffin dentist who went west and won fame as gunslinger, will walk again next week during a program in Gainesville. Thad ... Read More


Newnan Times-Past

Construction Under way on Addition to Newnan Hospital

Construction has begun on the new Mildred Arnall Peniston addition to the Newnan Hospital, and should be completed by next September, it was ... Read More


Weekender: See & Do

Photography Competition: • The Newnan-Coweta Historical Society is announcing the call for entries for “Simple Pleasures: The Na ... Read More


Movie Review

Will Smith brings his career back into ‘Focus’

Put your wallet deep into your front pocket. Now push it a little deeper. Keep your purse very close to your body. Now pull it in just a lit ... Read More

White Chicken Chili Recipe

WHITE CHICKEN CHILI Ingredients • 1 pound boneless skinless chicken breasts, chopped • 1 medium onion, chopped • 1 tablespoo ... Read More