Recipe by Claudia Dawn
Outstanding recipe by Tyler Florence of Food Network
Top Review by JanuaryBride
I cannot give a rating because I didn't follow the recipe exactly, but my version was definitely 5 stars thanks to your guidance. I used chicken tenders and didn't bread them. Used our favorite spaghetti sauce (three cheese from Trader Joes) and added fresh basil and the olives. Then cooked under the broiler with the fresh mozarella as the other poster did. Served up with whole wheat spaghetti and a Pasta House Salad and was absolutely devine. I will try this again when I have time to make the sauce from scratch and give you the stars you deserve. Thanks for the great ideas!
- 59.14 ml olive oil, plus
- 44.37 ml olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 118.29 ml kalamata olive, pitted
- 1 bunch fresh basil leaf
- 2 (1587.57 g) can whole canned tomatoes, drained and hand-crushed
- 0.25 ml sugar
- 0.25 ml red pepper flakes
- kosher salt, and
- fresh ground black pepper
- 4 boneless skinless chicken breasts (about 1 1/2 pounds)
- 118.29 ml all-purpose flour
- kosher salt
- fresh ground black pepper
- 2 large eggs, lighty beaten
- 14.79 ml water
- 236.59 ml dried plain breadcrumbs
- 236.59 ml freshly grated parmesan cheese, plus extra
- parmesan cheese, for sprinkling
- 118.29 ml chopped flat leaf parsley
- 9.85 ml garlic powder
- 226.79 g fresh mozzarella balls, thinly sliced
- 453.59 g spaghetti, cooked al dente
Directions See How It's Made
- Preheat the oven to 350°F.
- Coat a sauté pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil; reserve the rest of the basil for finishing the chicken. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.
- Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.
- Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
- Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.