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Chicken Parmigiana Linguine

Elevate this classic dish by serving it over a bed of perfectly cooked Linguine noodles.
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Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 4 boneless skinless chicken breasts
  • Salt and black pepper to taste
  • 1 cup all-purpose flour for dredging
  • 2 large eggs
  • 2 tablespoons water
  • 1 1/2 cups Italian-style breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • Olive oil for frying
For the Assembly:
  • 2 cups marinara sauce store-bought or homemade
  • 1 serving Linguine Noodles cooked al-dente
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil or parsley chopped (for garnish)

Method
 

Instructions:
    Preheat Oven:
    1. Preheat your oven to 400°F (200°C).
    Prepare Chicken:
    1. Place each chicken breast between sheets of plastic wrap and pound them to an even thickness using a meat mallet.
    2. Season each piece with salt and black pepper.
    Set up Dredging Station:
    1. Set up a dredging station with three shallow dishes. Place flour in the first dish, whisk eggs and water in the second dish, and combine breadcrumbs and grated Parmesan in the third dish.
    Dredge Chicken:
    1. Dredge each chicken breast in the flour, shaking off excess.
    2. Dip the chicken into the egg mixture, allowing any excess to drip off.
    3. Coat the chicken with the breadcrumb and Parmesan mixture, pressing the breadcrumbs onto the chicken to adhere.
    Fry Chicken:
    1. In a large skillet, heat olive oil over medium-high heat.
    2. Fry the chicken breasts until golden brown on both sides and cooked through, about 4-5 minutes per side. Place the cooked chicken on a paper towel-lined plate to absorb excess oil.
    Assemble in Baking Dish:
    1. In a baking dish, spread a thin layer of marinara sauce.
    2. Place the fried chicken breasts on top of the sauce.
    3. Spoon more marinara sauce over each chicken breast.
    4. Sprinkle shredded mozzarella and grated Parmesan over each piece.
    Bake:
    1. Bake in the preheated oven for about 20 minutes or until the cheese is melted and bubbly.
    Garnish and Serve:
    1. Remove from the oven and let it rest for a few minutes.
    2. Garnish with chopped fresh basil or parsley before serving.
    3. Serve your Chicken Parmigiana over cooked Linguine pasta or with a side of crusty bread for a hearty and satisfying meal. Enjoy!

    Notes

    Storing Chicken Parmigiana properly is essential to maintain its flavor and texture. Here are instructions on how to store Chicken Parmigiana:
    Refrigeration:
    1. Cooling Process:
      • Allow the Chicken Parmigiana to cool to room temperature before storing to prevent condensation.
    2. Separate Components:
      • If possible, separate the components. Remove excess sauce and cheese from the chicken, as this can prevent sogginess during storage.
    3. Airtight Containers:
      • Place the Chicken Parmigiana in an airtight container to keep it from absorbing odors from the refrigerator and to prevent it from drying out.
    4. Refrigerate Promptly:
      • Refrigerate the Chicken Parmigiana within two hours of cooking to minimize the risk of bacterial growth.
    5. Labeling:
      • Label the container with the date to track its freshness.
    Freezing:
    1. Wrap for Freezing:
      • If you plan to freeze Chicken Parmigiana, wrap individual portions tightly in plastic wrap or aluminum foil. Alternatively, you can use a vacuum-sealed bag.
    2. Airtight Containers:
      • Place the wrapped portions in an airtight container or a freezer-safe bag to prevent freezer burn.
    3. Labeling:
      • Label the container with the date and any additional information for easy identification.
    4. Freezing Time:
      • Chicken Parmigiana can be stored in the freezer for up to 2-3 months. Beyond this time, the quality may start to decline.
    Reheating:
    1. Thawing (if frozen):
      • If frozen, thaw the Chicken Parmigiana in the refrigerator overnight to maintain its texture.
    2. Oven Method:
      • To reheat, preheat the oven to 350°F (175°C).
      • Place the Chicken Parmigiana in an oven-safe dish, cover with foil to prevent excessive browning, and bake for about 20-25 minutes or until heated through.
    3. Microwave Method:
      • Alternatively, you can use a microwave for quicker reheating. Heat on medium power in short intervals, checking and stirring between each interval.
    4. Crisping the Top:
      • For a crispy top, you can remove the foil during the last few minutes of reheating.