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.
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