Chicken Romano over Pasta with Salad
Ingredients
For the Chicken:
- Chicken breasts, pounded to an even thickness
- Olive oil
- Panko breadcrumbs
- Grated Romano cheese
- Italian seasoning
- Garlic powder
- Salt and freshly ground black pepper
- Calabrian chili, finely chopped (optional for heat)
- Marinara sauce
- Fresh mozzarella cheese, sliced
- Fresh basil leaves, chiffonade (cut into thin strips)
- Asiago cheese, shaved
For the Pasta:
- Bucatini pasta
- Marinara sauce
For the Italian Chopped Salad (Ellen Krammes’ recipe):
- Romaine lettuce, chopped
- Bacon, cooked and crumbled
- Cucumber, diced
- Cherry tomatoes, halved
- Salami, chopped
- Mozzarella pearls
- Fresh oregano, chopped
- Shaved Asiago cheese
- Roasted red peppers, chopped
- Sliced pepperoncini
For the Dressing:
- Dry mustard
- Sugar
- Water
- Chopped garlic
- Oregano
- Red wine vinegar
- White wine vinegar
- Olive oil
- Grated Parmesan cheese
- Salt and freshly ground black pepper
Instructions
- Bread the Chicken:
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the panko breadcrumbs, grated Romano cheese, Italian seasoning, garlic powder, salt, pepper, and Calabrian chili.
- Dredge the pounded chicken breasts in the breadcrumb mixture until well coated.
- Drizzle a baking sheet with olive oil and place the breaded chicken on it.
- Bake the Chicken:
- Bake the chicken in the preheated oven until golden brown and the internal temperature reaches 165°F (about 20-25 minutes depending on thickness).
- Broil the Chicken:
- Top the baked chicken with marinara sauce and slices of fresh mozzarella.
- Broil on high until the cheese is bubbly and slightly golden.
- Prepare the Pasta:
- While the chicken is baking, cook the bucatini pasta according to package instructions until al dente. Drain and toss with marinara sauce.
- Make the Italian Chopped Salad:
- In a large bowl, combine chopped romaine, bacon, cucumber, cherry tomatoes, salami, mozzarella pearls, oregano, shaved Asiago, roasted red peppers, and pepperoncini.
- Whisk Together the Dressing:
- In a bowl, combine dry mustard, sugar, water, garlic, oregano, vinegars, and olive oil. Whisk until well combined. Stir in grated Parmesan cheese and season with salt and pepper.
- Toss the Salad:
- Drizzle the dressing over the salad and toss to evenly coat all ingredients.
- Serve:
- Plate the Chicken Parmesan on top of a serving of the bucatini and marinara sauce.
- Garnish the chicken with chiffonade basil and shaved Asiago cheese.
- Serve the Italian chopped salad on the side.
- Pair with a glass of Nebbiolo wine for a complete dining experience.
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