Ingredients

  • For marinade:

  • 6 Tbsp. Gran Paradiso Parmesan Sprinkle
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. lemon juice
  • 2 Tbsp. olive oil
  • 4 x boneless, skinless chicken breasts
  • For breading:

  • 1/2 cup bread crumbs
  • 1/2 cup grated parmesan
  • 1 tsp. Hungarian paprika
  • 1/4 tsp. grey sea salt
  • 1/8 tsp. coarse ground black pepper
  • 1 x egg, lightly beaten
  • For pasta:

  • 1 lb. rigatoni pasta, cooked
  • 3 1/2 cups marinara sauce*
  • 6 Tbsp. olive oil
  • 8 oz. mozzarella cheese, grated

Notes

*For the marinara sauce, try making our Subtle Rustic Red Sauce.

Directions

In a food storage bag or other sealable container, combine marinade ingredients and marinate chicken in refrigerator for at least 30 min. Cook pasta according to package directions. Preheat oven to 350 degrees. In a shallow bowl, mix ingredients for breading, minus the egg. Place beaten egg in a second shallow bowl. Remove chicken breasts from marinade and drain lightly, keeping as much seasoning as possible on the chicken. Dredge each breast in beaten egg and then breading mixture to coat thoroughly. Repeat for all pieces. Heat oil in Dutch oven or deep oven-safe skillet over medium heat. Brown chicken for 2 to 3 min. per side, turning carefully to avoid displacing breading. Remove chicken and add cooked pasta, 2/3 of the red sauce and 1/4 of the mozzarella, and stir. Place chicken on top of pasta and top with remaining sauce and cheese. Bake in oven uncovered for 20 min.

Yields

4 servings

Thanks To

Mike Johnston, Savory Spice Shop founder

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Savory Spice Shop Ingredients
Gran Paradiso Parmesan Sprinkle 4 oz bag $7.85
Paprika, Hungarian 1 oz bag $2.20
Sea Salt, Grey, Sel Marin de Guerande 2 floz bottle $4.20
Pepper, Black, Malabar: Coarse 1 oz bag $2.00
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