Chicken Gran Paradiso

For marinade: 6 tbsp. Gran Paradiso Parmesan Cheese Sprinkle 3 tbsp. balsamic vinegar 2 tbsp. lemon juice 2 tbsp. olive oil 4 chicken breast fillets For breading: 1/2 cup bread crumbs 1/2 cup grated parmesan 1 tsp. Hungarian paprika 1/4 tsp. salt 1/8 tsp. black pepper 1 egg, lightly beaten For oven: 1 lb. cooked rigatoni pasta 3 1/2 cups marinara sauce or Subtle Rustic Red Sauce 6-8 tbsp. olive oil 8 oz. grated mozzarella cheese

Directions: In a food storage bag or other sealable container, combine marinade ingredients and marinate chicken in refrigerator for at least 30 minutes. Bring pasta water to a boil and begin cooking pasta. Remove chicken from refrigerator and preheat oven to 350°. In a shallow bowl, mix ingredients for breading, minus the egg. Remove chicken fillets from marinade and drain lightly, being sure to keep as much seasoning on as possible. Dredge each fillet in beaten egg and then breading mixture to coat thoroughly. Repeat for all pieces. Next, heat oil in a Dutch oven or deep oven safe skillet and over medium heat. Brown chicken for 2-3 minutes per side, turning carefully to avoid displacing breading. Remove chicken, add cooked pasta, 2/3 of the red sauce, 1/4 of the mozzarella and stir. Place chicken on pasta, top with remaining cheese and sauce. Bake in oven uncovered for 20 minutes. Yields: 4 servings Thanks to: Mike Johnston, Savory Spice Shop Founder

Back to Top