Katie Austin

Summer Chicken Parm

Summer Chicken Parm

The ingredients:

2 turkey breasts

2 eggs

1 cup breadcrumbs

8 oz of angel hair pasta

1 large tomato, thinly sliced

1 cup of diced mozzarella 

1/4 cup chopped basil or parsley

Olive Oil

Salt and pepper, to taste

Optional: pesto

The recipe:

First we need to prep the chicken: Cut each breast in half, lengthwise, so that you have 4 thin pieces of chicken. Then put the sliced chicken breast pieces in a plastic bag or under a large piece of parchment paper and use the palm of your hand or a meat tenderizer to flatten the chicken out even more.

Next, we need to bread the chicken: crack the eggs in a large bowl and whisk until evenly combined. Place the breadcrumbs in another bowl. Then, take each piece of chicken and dip it in the egg wash and then dip in the breadcrumbs. Fry the breaded chicken in a pan with 1-2 tbsp of olive oil on medium heat for about 10 minutes, flipping halfway through. I always like to cut the biggest piece of chicken in half and make sure that it is fully cooked.

While the chicken is cooking, bring a large pot of water to boil and cook angel hair pasta according to the package.

Now it’s time to prep your toppings: cut up some small mozzarella balls into quarters, thinly slize a large tomato and chop up some parsley or basil.

Take 1 serving of angel hair pasta and put in a bowl and drizzle with olive oil. Add sliced breaded chicken and top with fresh mozzarella, sliced tomatoes, and fresh parsley! I added a little bit more olive oil, salt and pepper and a spoonful of pesto (you know I love my pesto).