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We hope you got benefit from reading it, now let’s go back to mike's crispy chicken parmesan & fettucini recipe. To cook mike's crispy chicken parmesan & fettucini you only need 38 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to cook Mike's Crispy Chicken Parmesan & Fettucini:
- Prepare Chicken Breasts
- Provide Chicken Breasts [butterflied open]
- Use Season To Taste Each Breast [on both sides] With: Italian Seasoning-Basil-Oregeno-Black Pepper-Garlic & Onion Powder
- Take Ziplock Bag [used to cover your chicken before pounding it with your mallet]
- Prepare Mallet
- You need Flour Dredge
- You need All Purpose Flour
- You need Each: Seasoned Salt-Italian Seasoning-Basil-Oregeno-Black Pepper-Granulated Garlic & Onion
- Take Bread Dredge
- Provide Plain Panko Bread Crumbs
- Take Egg Mixture
- Prepare Eggs [whisked]
- Provide Marinara Sauce
- Take 12 oz Hunts Garlic & Herb Spaghetti Sauce & 2 Cans Hunts Traditional Spaghetti Sauce OR (3) 12 oz Cans Crushed Tomatoes With Basil
- You need Shredded Parmesan Cheese
- Take Cabernet Sauvignon Wine
- Provide Each: Fresh Mushrooms-White Onions-Celery With Leaves-Tomato [chopped]
- Use Fresh Garlic [minced] Fresh Basil & Parsley [chopped]
- Use Green Chives
- You need Each: Italian Seasoning-Onion Powder
- Prepare 8 oz Black Olives [halved]
- Use Granulated Sugar [optional]
- Use Bay Leaf
- Prepare Baking Soda [more may be needed to reduce tomato acidity]
- Prepare Noodles
- Use Fettuccine Noodles [you may not need all]
- Use Olive Oil
- Take Granulated Salt
- Provide Additions
- Prepare Thick Mozzarella [room temp]
- Take Shredded Parmesan [room temp]
- You need Fresh Whole Basil Leaves [garnish]
- Get Bottle Frying Oil
- You need Frying Pan
- Use Cooking Pots
- Take Strainer [for noodles]
- Prepare Garlic French Bread
- Get Non Stick Cookie Sheet [for garlic bread]
Steps to make Mike's Crispy Chicken Parmesan & Fettucini:
- Chicken Parmesan: Serving four. (4)
- Prepare Marinara Sauce.
- Chop all vegetables in, "Marinara," category. Add all herbs called for, sugars and a 1/2 cup Parmesan Cheese and simmer in a thick based pot for one hour. Stir regularly as all of the heavy ingredients will settle to the pots base and burn.
- Note: If you find that your Marinara tastes too acidic, add 1/4 tsp. Baking Soda to your boiling sauce. It will foam up momentarily and change the color but it will go back to normal within seconds. After 3 minutes, taste test sauce again and add another 1/4 tsp. if acidity is still present.
- Wash, trim fat, butterfly, season and pound chicken breasts with mallet until all breasts are equal in size and thickness.
- Fill large pan with 2" high heat frying oil and heat.
- Place breasts in egg mixture, then flour dredge, egg mixture again and then Panko crumbs.
- Fry breasts in hot pan for 3 1/2 to 4 minutes on each side and drain on paper towels. If breasts are browning too fast, reduce heat.
- Preheat oven to 350°.
- Begin to boil your pasta water in a larger pot. Add olive oil and salt to water.
- At full boil, add Fettuccine and boil as per manufacturers specifications. Usually 10 to 12 minutes. Stir occasionally.
- After chicken is fully cooked, place breasts on a non-stick cookie sheet or equivalent. First, place 2 slices of Mozterella on each breast. Ladle one scoop Marinara, [mostly chunks = minus marinara fluids if at all possible. you'll want as much crisp on your breasts as you can] on top of Mozterella. Evenly and generously sprinkle shredded Parmesan on top of Marinara Sauce.
- Place breasts in oven for 15 minutes at 350° or until cheeses are melted and bubbling. Add your Garlic French Bread at this same time if serving one.
- Drain pasta and plate evenly four ways.
- Equally pour your Marinara Sauce over your noodles. Then gently place your chicken breasts on top. Serve immediately.
- Garnish plate with fresh Basil and any remaining shredded Parmesan Cheese.
- Slice Garlic French Bread and serve with entrée.
- Author's Note: There is a time saving, extremely easy and incredibly delicious, "Easy Tiramisu," recipe by Author: Yowanling listed on this site with several helpful reviews and Q&A's.
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