Steps to Make Award-winning Mike's Crispy Chicken Parmesan & Fettucini
Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, How to Make Super Quick Homemade Mike's Crispy Chicken Parmesan & Fettucini. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mike's Crispy Chicken Parmesan & Fettucini, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's Crispy Chicken Parmesan & Fettucini delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mike's Crispy Chicken Parmesan & Fettucini is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mike's Crispy Chicken Parmesan & Fettucini estimated approx 45 mins.
To begin with this recipe, we must first prepare a few components. You can cook Mike's Crispy Chicken Parmesan & Fettucini using 38 ingredients and 18 steps. Here is how you cook it.
While this recipe calls for Fettuccine, you can use most any pasta of your choosing. Remember tho, it should be a hearty pasta to hold up to your sizable chicken breasts.
Ingredients and spices that need to be Take to make Mike's Crispy Chicken Parmesan & Fettucini:
- Chicken Breasts
- 4 large Chicken Breasts [butterflied open]
- 1 Season To Taste Each Breast [on both sides] With: Italian Seasoning-Basil-Oregeno-Black Pepper-Garlic & Onion Powder
- 1 large Ziplock Bag [used to cover your chicken before pounding it with your mallet]
- 1 Mallet
- Flour Dredge
- 3 cup All Purpose Flour
- 1 tbsp Each: Seasoned Salt-Italian Seasoning-Basil-Oregeno-Black Pepper-Granulated Garlic & Onion
- Bread Dredge
- 3 cup Plain Panko Bread Crumbs
- Egg Mixture
- 4 large Eggs [whisked]
- Marinara Sauce
- 1 can 12 oz Hunts Garlic & Herb Spaghetti Sauce & 2 Cans Hunts Traditional Spaghetti Sauce OR (3) 12 oz Cans Crushed Tomatoes With Basil
- 1/2 cup Shredded Parmesan Cheese
- 3 tbsp Cabernet Sauvignon Wine
- 1 cup Each: Fresh Mushrooms-White Onions-Celery With Leaves-Tomato [chopped]
- 2 tbsp Fresh Garlic [minced] Fresh Basil & Parsley [chopped]
- 1/3 cup Green Chives
- 1 tbsp Each: Italian Seasoning-Onion Powder
- 1 can 8 oz Black Olives [halved]
- 2 tbsp Granulated Sugar [optional]
- 1 large Bay Leaf
- 1/4 tsp Baking Soda [more may be needed to reduce tomato acidity]
- Noodles
- 2 box Fettuccine Noodles [you may not need all]
- 1 tbsp Olive Oil
- 1 tbsp Granulated Salt
- Additions
- 8 slice Thick Mozzarella [room temp]
- 1 packages Shredded Parmesan [room temp]
- 8 Fresh Whole Basil Leaves [garnish]
- 1 Bottle Frying Oil
- 1 large Frying Pan
- 2 large Cooking Pots
- 1 Strainer [for noodles]
- 1 large Garlic French Bread
- 1 large Non Stick Cookie Sheet [for garlic bread]
Instructions to make to make Mike's Crispy Chicken Parmesan & Fettucini
- Chicken Parmesan: Serving four. (4)
- Prepare Marinara Sauce.
- Chop all vegetables in, "Marinara," category. Add all herbs called for, sugars and a 1/2 cup Parmesan Cheese and simmer in a thick based pot for one hour. Stir regularly as all of the heavy ingredients will settle to the pots base and burn.
- Note: If you find that your Marinara tastes too acidic, add 1/4 tsp. Baking Soda to your boiling sauce. It will foam up momentarily and change the color but it will go back to normal within seconds. After 3 minutes, taste test sauce again and add another 1/4 tsp. if acidity is still present.
- Wash, trim fat, butterfly, season and pound chicken breasts with mallet until all breasts are equal in size and thickness.
- Fill large pan with 2" high heat frying oil and heat.
- Place breasts in egg mixture, then flour dredge, egg mixture again and then Panko crumbs.
- Fry breasts in hot pan for 3 1/2 to 4 minutes on each side and drain on paper towels. If breasts are browning too fast, reduce heat.
- Preheat oven to 350°.
- Begin to boil your pasta water in a larger pot. Add olive oil and salt to water.
- At full boil, add Fettuccine and boil as per manufacturers specifications. Usually 10 to 12 minutes. Stir occasionally.
- After chicken is fully cooked, place breasts on a non-stick cookie sheet or equivalent. First, place 2 slices of Mozterella on each breast. Ladle one scoop Marinara, [mostly chunks = minus marinara fluids if at all possible. you'll want as much crisp on your breasts as you can] on top of Mozterella. Evenly and generously sprinkle shredded Parmesan on top of Marinara Sauce.
- Place breasts in oven for 15 minutes at 350° or until cheeses are melted and bubbling. Add your Garlic French Bread at this same time if serving one.
- Drain pasta and plate evenly four ways.
- Equally pour your Marinara Sauce over your noodles. Then gently place your chicken breasts on top. Serve immediately.
- Garnish plate with fresh Basil and any remaining shredded Parmesan Cheese.
- Slice Garlic French Bread and serve with entrée.
- Author's Note: There is a time saving, extremely easy and incredibly delicious, "Easy Tiramisu," recipe by Author: Yowanling listed on this site with several helpful reviews and Q&A's.
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