A delicious Crispy Parmesan Chicken served with Mediterranean Pasta, featuring tender chicken breasts that are breaded and fried, complemented by a flavorful sauce with sun-dried tomatoes, capers, and fresh spinach.
1: Preheat oven to 300F. Place a cooling rack on a baking sheet and set aside.
2: Butterfly the chicken breasts to create four equal pieces and pound out thick ends if necessary. Season both sides with salt and pepper.
3: Place flour, eggs, and breadcrumbs into separate dishes and season with salt and pepper. Mix parmesan cheese into breadcrumbs.
4: Dredge each piece of chicken into flour, dip in eggs, then cover in breadcrumbs.
5: Heat oil in a large skillet over medium-high heat and fry each piece of chicken for 1-2 minutes on each side until browned. Place on the cooling rack and into the oven to finish cooking.
6: Reduce heat to medium and add garlic, stirring constantly for 30 seconds, then pour in the broth. Bring to a simmer.
7: Add sun-dried tomatoes, capers, salt, and pepper, and simmer until the pasta is finished.
8: Cook pasta just shy of al dente according to package directions and reserve 1/2 cup of cooking water.
9: Add pasta directly to the sauce and toss well to combine. Remove from heat and stir in spinach, shredded parmesan, and lemon juice until spinach wilts.
10: If the pasta is dry, add a little reserved pasta water. Season to taste and serve with chicken.
