Quick tomato sauce:
- 1 28-oz. can whole peeled tomatoes, drained
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh basil
- 1/4 teaspoon sugar
- salt to taste
For the chicken and spaghetti:
- 1/4 cup all-purpose flour
- 1 large egg
- 3/4 cup panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 8-ounce boneless, skinless chicken breasts, trimmed
- salt and pepper, to taste
- 6 tablespoons vegetable oil
- 2 ounces whole-milk fresh mozzarella cheese, thinly sliced
- 1 tablespoon fresh basil leaves
- 4 ounces uncooked spaghetti
- First, make the sauce: pulse the tomatoes in a food processor until coarsely ground, 6-8 pulses. Next, saute the garlic in the 2 tablespoons of oil in a medium skillet until fragrant but not burned, about 2 minutes over medium heat. Stir in the tomatoes, then bring to a simmer. Simmer for 10-15 minutes, until slightly thickened. Off heat, stir in the basil, sugar, salt and pepper to taste. Cover to keep warm.
- For the chicken and spaghetti: adjust an oven rack to be 4 inches from the broiling element. Turn the broiler to high.
- Spread the flour in a shallow dish. Beat the egg in a second shallow dish. Combine the bread crumbs and Parmesan in a third shallow dish. Pat the chicken dry with paper towels, then season with salt and pepper. Dredge each chicken breast in the flour, then egg, then bread crumbs.
- Heat the oil in a 10″ large skillet over medium-high heat until the oil shimmers. Gently lay the chicken in the oil, and cook until golden brown on each side and the chicken registers 160 degrees (about 4-6 minutes per side). Place the chicken breasts on a baking sheet.
- Divide the cheese over the chicken, and broil until the cheese melts. Serve with the tomato sauce.
- Meanwhile, cook the pasta in ample boiling water, and toss with tomato sauce before serving on the side.
Recipe from dessertfortwo.com