I used to not be a fan of chicken and tomatoes together. There was something about it that just seemed off to me. Give me cream with my chicken and tomatoes with my beef! That’s what I used to think. I’m not sure what changed my mind. I guess a part of growing up is that your palate begins to change and things you didn’t like before suddenly become appealing.
I’ve been making this dish for quite a few months now. It’s one of my absolute favourite things to eat. Every time I eat it, it tastes even better than I remember and I wonder why I don’t make it more often (because I’m too busy trying new recipes, that’s why!).
This Chicken Parmigiana is not authentic and to be honest I haven’t found an authentic recipe that I’ve liked… yet. But the pictures always look so tasty that I had to give it a go on my own. This version is faster, through the use of homemade shake’n bake, and healthier, since we’re baking it in the oven rather than shallow-frying it in oil.
Basil is my must-have fresh herb. If you’re going to find one potted herb hanging in my kitchen, it will be basil. The flavour is so completely different then the dried variety and you can use it in so many different dishes, that it won’t have to go to waste. We use it most often in this dish, BLT Chicken Burgers, Spaghetti Bolognese, Sun-dried Tomato, Feta and Basil Bruschetta and Basil and Prosciutto Chicken Cordon Bleu. Definitely a worthy purchase.
This meal comes together in under 30 minutes. It may be a step away from the original but what it lacks in fat it more then makes up for in flavour. It has become one of our favourite weeknight meals and I’m hoping it’s a hit with your family as well.
- 2 boneless, skinless chicken breasts
- ¼ cup homemade shake’n bake*
- 2 tablespoons grated parmesan
- 1 (500g) jar pasta sauce (or 1⅔ cups)
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh basil
- 250g spaghetti
- sliced cheese, extra parmesan and basil
- Cut chicken breasts in half widthwise to create 4 thin chicken breasts. Flatten with the heel of your hand until approximately even thickness. Mix together shake’n bake and parmesan. Coat chicken in shake’n bake mixture. Place on an ungreased baking sheet and bake at 400ºF for 10 minutes, or until cooked through.
- Meanwhile, combine pasta sauce, garlic and basil in a small saucepan. Bring to a simmer and keep warm. Cook spaghetti according to package directions.
- Once chicken is cooked through, remove and set the oven to broil. Top each chicken breast with a large spoonful of pasta sauce, a slice of cheese, some grated parmesan and a sprinkling of basil. Place under broiler until cheese is bubbly.
- Serve spaghetti topped with pasta sauce and a chicken breast.
*Here is the recipe for homemade shake’n bake.