top of page

Chicken Parmesan

Spaghetti Aglio e Olio

"Crispy, parmesan-breaded cutlets stuffed with a rich, garlicky mozzarella filling, baked to perfection and smothered in melted cheese. Served over zesty Aglio e Olio spaghetti tossed with sweet caramelized shallots, briny olives, and a bright squeeze of lemon."

stuffed chicken parmesan

 

Prep Time: 30 – 40 minutes.

Cook Time: 45 – 50 minutes.

Total Time: 1 hour 15 minutes to 1 hour 30 minutes.

​​

Ingredients

Marinara Sauce

3 tablespoons olive oil
1 cup yellow onion, diced small
1/2 cup carrot, grated and lightly packed
2 teaspoons garlic, minced
3/4 cup sweet Marsala wine
1 can (28 ounces) San Marzano whole peeled tomatoes (such as Ciao brand)
1 bay leaf
1 whole star anise
Salt, to taste
Fresh herbs of choice (optional)

​

Chicken and Breading

4 chicken breasts (6 ounces each), tenderloins removed
2 cups plain breadcrumbs (made from cubed, oven-dried French baguette)
2 ounces Parmesan cheese, finely grated
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano, finely ground
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper

​

Egg Wash

3 large eggs
1/3 cup buttermilk

​

Cheese Filling

3 ounces block mozzarella cheese, grated (about 3/4 cup)
1 ounce Parmesan cheese, finely grated (about 1/3 cup)
1 tablespoon fresh Italian parsley, finely chopped
1 teaspoon garlic, minced
Salt and black pepper, to taste

​

Topping

Mozzarella slices 

Provolone slices

​

Spaghetti Aglio e Olio

8 ounces spaghetti

Olive oil
Unsalted butter
1/3 cup shallot, finely diced

1/2 cup, sliced green olives
1 pinch peperoncino (red pepper) flakes, or to taste
3 pinches fresh thyme leaves
1 lemon
Parmesan cheese 

Directions

Marinara

1. Saute Aromatics: Heat the olive oil in a saucepan over medium heat. Add the 

onions and carrots and cook until the carrots start to take on some color. Add the garlic and cook for 1 minute until fragrant. 

2. Deglaze: Add the Marsala wine and reduce by half.

3. Simmer: Add the tomatoes with their juices/sauce and crush them with a fork.

Stir in a few pinches of salt, the bay leaf and the star anise. Bring to a simmer, cover and cook for 30 minutes, stirring occasionally.

4. Check Anise & Reduce: After 30 minutes, remove the lid. Taste the sauce__if the anise flavor is noticeable but subtle, remove and discard along with bay leaf. If not, leave it for another 10-15 minutes. Simmer uncovered for another 30 minutes to thicken. Note: You may need to turn up the heat slightly to achieve a proper simmer.

5. Finish & Mill: Remove from heat and let it cool slightly, Remove the bay leaf and anise if you haven't yet and run the sauce through the food mill. If desired, spoon some of the cooked onions in the mill back into the sauce for texture. 

6. Alternative: If you do not have a food mill, crush the sauce with a fork or potato masher. I do not recommend pureeing (using a blender) as it can make the sauce turn orange and frothy. If using fresh herbs, finely chop and stir them into the warm sauce before serving. 

Breading

Mix Breading: Whisk the flour, breadcrumbs, and seasonings in a shallow bowl until combined.

Filling

Combine Ingredients: Add all filling ingredients to a mixing bowl. 

Season: Sprinkle a pinch of salt and pepper over the top.

Mix: Mix well with a fork until the garlic is evenly distributed. 

​

​Chicken Preparation

  1. Cut a horizontal slit into the thickest part of each chicken breast using a sharp paring or boning knife.

  2. Stop cutting 3/4 of the way through to keep the sides and back intact.

  3. Season both sides of the chicken breasts with salt and pepper.

  4. Stuff each pocket with about 3 tablespoons of the cheese mixture.

  5. Whisk the eggs and buttermilk together in a shallow dish.

  6. Dip each stuffed breast into the egg mixture, ensuring the cut end is thoroughly coated.

  7. Press both sides into the breadcrumbs, firmly compacting the cut end to seal the cheese.

  8. Place the coated chicken on a plate and repeat for the remaining breasts. 

​Prep Work

  1. Fill a 3-quart pot with water for the spaghetti and set aside.

  2. Preheat your oven to 375°F (190°C). 

​Sear and Bake the Chicken

  1. Pour 1/4 inch of olive oil into a heavy-bottom sauté pan or cast-iron skillet. Heat over medium-high until the oil is shimmering hot.

  2. Add the chicken breasts and sear until browned on both sides.

  3. Transfer the chicken to a baking sheet fitted with a wire rack.

  4. Insert a wired oven thermometer into the thickest part of one of the breasts, place in the oven and bake until the thermometer reads 155°F (68°C). 

​Cook the Pasta and Sauce

  1. While the chicken bakes, bring your pot of water to a rolling boil and salt it liberally.

  2. Add the spaghetti and cook until al dente. Drain the pasta, reserving 1/4 cup of the starchy cooking water.

  3. In a separate skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat.

  4. Add the diced shallots and sauté until translucent.

  5. Stir in the thyme and a pinch of red pepper flakes; cook for 30 seconds until fragrant.

  6. Finely zest the lemon directly into the pan, cut the lemon in half, and squeeze the juice of one half into the sauce. Add the olives.

  7. Remove the skillet from the heat and whisk in 2 to 3 more tablespoons of butter to create a glossy sauce.

  8. Toss the drained pasta into the sauce. Add a splash of the reserved pasta water and extra lemon juice to taste, if desired. 

​Broil and Serve

  1. Switch your oven to the low broiler setting.

  2. Top each chicken breast with 1–2 slices of provolone cheese, then a few spoonfuls of marinara sauce, and lastly 1–2 slices of mozzarella cheese.

  3. Place under the broiler for 2–3 minutes until the cheese is melted nicely.

  4. Just before serving, garnish the pasta with fresh chopped Italian parsley and a drizzle of high-quality olive oil.

  5. Serve the cheesy chicken immediately alongside the pasta and extra warmed marinara sauce. Top with optional Parmesan cheese.

​

​

bottom of page