Make your stomach an offer it can’t refuse with this capo di tutti cappi of Italian classics. Use the leftover pasta sauce on, duh, pasta.
Equipment Needed: Oven, 9 x 13 Baking Pan (we prefer glass or ceramic), Plate, Bowl, Chef’s Knife, Cutting Board, Meat Thermometer
Serving Suggestion: Individual Plating
Suggested Wine Pairing: Sangiovese, Chianti, Tempranillo, Malbec
Suggested Beer Pairing: Peroni, Light Ales
- 4 boneless, skinless chicken breasts ($4.99/lb)
- 2 cups of Italian Style breadcrumbs ($2.99/24 oz package)
- 1 lb. fresh mozzarella ($6.99/lb)
- 2 jumbo eggs ($2.50/dozen)
- 1 26 oz. jar marinara sauce (about $4)
- Fresh basil (about $4 a package)
- Preheat your oven to 375° F. Don’t forget to do this first, you can’t cook in a cold oven no matter how good you are.
- Wash and trim any excess fat from the chicken breasts. Separate the eggs and place the egg whites in a bowl. Spread the breadcrumbs on your plate.
- Dunk each chicken breast in the egg white and dredge evenly in the breadcrumbs. Place them in the baking pan and season them a bit more with a few dashes of salt and pepper, then throw those puppies in the oven for 30 minutes.
- Slice the mozzarella into pieces of even thickness. Remove the chicken breasts from the oven and spoon the marinara sauce over each piece, then place the cheese on top of that. Toss it back in the oven for another 10 minutes, or until your meat thermometer reads around 165° F. Remove and let stand for 5 minutes before serving; your tongue will thank you for not scorching it with molten mozz. Buon appetito!