Recipe
Marinated Chicken Parmigiana Over Pasta Recipe
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Borinda / All my dishes 2 years, 8 months ago
The moist and tastiness of the marinated chicken cutlets over the pasta is pretty and hearty as well as really delicious.
Prep:30m Cook:50m Servings:6
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 Borinda |
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Fans
Ingredients
- 3 chicken breasts, boned, skinned, and halved down the vein
- Tasty Italian dressing - I use Good Seasons and make it with a good olive oil
- Seasoned breadcrumbs
- olive oil
- 1 quart pasta sauce of your choice
- 2 or more cups of shredded mozzerella, depending on how much cheese you prefer
- 1 pound penne or other small-ish pasta
Directions
- The morning or night before you want to prepare this put the chicken pieces in a zip-lock bag with the prepared Italian dressing. Periodically turn the bag and make sure all surfaces of each piece of chicken gets exposed to the dressing.
- Remove the chicken and roll each piece in a bowl with the breadcrumbs.
- Lightly brown each piece in some olive oil in a saute pan and then set them aside on paper towels to drain the excess oil. This is just to seal the chicken, not to cook through.
- Meanwhile, bring water to boil and cook the pasta until al dente.
- Once the pasta is drained mix it with most of the pasta sauce and turn this into a baking dish. Place the chicken pieces atop the pasta. Dollop sauce over the chicken and then top with the shredded cheese.
- Bake this at 350 for approximately 50 minutes, covered with foil for most of the time to keep it from drying out. Remove the foil for the last few minutes for the cheese to brown a bit, if you like.
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Viewing Marinated Chicken Parmigiana Over Pasta Recipe
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Average score: 4.7 / 5
No. of ratings: 3
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debra47 2 years, 8 months ago said:
Recipe sounds wonderful. I make chicken parmigiana different from this but your recipe sounds like it would be very moist.
revolvingdesigns 2 years, 8 months ago said:
Interesting twist on parmigiana with Italian Dressing
borinda 2 years, 8 months ago said:
Because of the oil in the dressing it is very moist chicken and of course the acid of the vinegar is a tenderizer. Add the seasonings for flavor and you get the idea, this has to be tasty, tender, and very moist. Glad you like the idea.