Classic Spaghetti Marinara with a Twist: Breaded Chicken Breasts
Are you looking for a satisfying and flavorful meal that combines the comfort of spaghetti with the crispy goodness of breaded chicken? Look no further! This recipe yields 6 servings and can be prepared in just 45 minutes, with only 25 minutes of active cooking time.
The Perfect Pairing: Spaghetti and Breaded Chicken
To start, bring a large pot of salted water to a boil and cook 1 pound of spaghetti to al dente according to package directions. While the pasta is cooking, prepare the chicken breasts by pounding them to an even thickness of ½ inch between two layers of plastic wrap or wax paper. Sprinkle both sides with a little salt.
Breading the Chicken
In two shallow bowls, prepare the breading station. Whisk together 2 large eggs in one bowl, and in the other, stir together 1 cup of fresh breadcrumbs, 1/2 cup of grated Parmesan, a pinch of salt, and a few grindings of pepper. Dip each chicken breast into the egg mixture and then into the breadcrumbs, pressing gently to adhere. Set aside on a baking sheet.
Frying the Chicken
In a large frying pan, warm ½ cup of canola oil over medium-high heat until shimmering. Fry the breaded chicken breasts until crisp and golden brown, turning once, about 5 minutes total. Transfer to paper towels to drain.
Assembling the Dish
Warm 2 cups of marinara or spaghetti sauce in a large saucepan. Drain the cooked spaghetti and add it to the warm sauce, tossing to coat. Slice the fried chicken breasts into strips and transfer the spaghetti to a warm platter. Top with the sliced chicken, the remaining Parmesan, and ¼ cup of chopped basil. Serve immediately and enjoy!
Ingredients:
- 4 chicken breast halves (about 6 ounces each)
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 1 cup fresh breadcrumbs
- 1 cup grated Parmesan
- 1 pound spaghetti
- About 2 cups marinara or spaghetti sauce, warmed
- ½ cup canola oil
- ¼ cup chopped basil
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