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Test Kitchen Approved

Chicken Gran Paradiso

Recipe By Mike Johnston, Savory Spice founder

Prep Time

15 Minutes

Cooking Time

30 Minutes

Recipe By Mike Johnston, Savory Spice founder

A classic favorite with Italian ingredients like Parmesan, pasta, and mozzarella.

Recipe Notes

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

Ingredients

For Marinade:

6 Tbsp. Gran Paradiso Parmesan Sprinkle

3 Tbsp. balsamic vinegar

2 Tbsp. lemon juice

2 Tbsp. olive oil

4 boneless, skinless chicken breasts

For Breading:

0.5 cups bread crumbs

0.5 cups grated parmesan




1 egg, lightly beaten

For pasta:

1 lbs. rigatoni pasta, cooked

3.5 cups marinara sauce*

6 Tbsp. olive oil

8 oz. mozzarella cheese, grated

Savory Spice ingredients in this recipe

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  • Coarse Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

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  • Sel Marin de Guerande Grey Sea Salt

    The French are the first known to harvest sea salt; records age back to the 7th century and to this day they still hand harvest it in the same trad...

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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.