Chicken Parmigaina w/Spaghetti Squash (Rachael Ray Recipe)

This was VERY yummy and pretty easy to make. The directions look complicated....but very easy to follow and the end result was tasty.

Ingredients

• 1 cup flour
• 2 eggs, lightly beaten
• 1/2 cup breadcrumbs
• 1 cup grated Parmigiano-Reggiano, divided
• 1/4 cup chopped parsley (about a handful)
• 2 tablespoons chopped oregano (about half a palmful)
• Salt and freshly ground black pepper
• 8 chicken breast cutlets, about 1 1/2 to 2 pounds
• 5 tablespoons extra-virgin olive oil (EVOO), divided, plus additional
• 3 to 4 cloves garlic, chopped (I cut this out since Drew is allergic)
• 1 teaspoon crushed red pepper flakes
• 1 small, yellow-skinned onion, finely chopped
• 1 28-ounce can fire-roasted diced tomatoes, such as Muir Glen brand
• 1 cup chopped fresh basil (about 2 handfuls), plus additional for garnish
• 1 cup shredded mozzarella

Set up three dishes on your countertop: Fill one with the flour,

one with the eggs, and the other with a mixture of the breadcrumbs,

half the grated cheese, herbs, salt and pepper.

Place a large skillet over medium-high heat with 3 turns of the pan

of EVOO, about 3 tablespoons. While the pan is heating up,

season the chicken cutlets with salt and freshly ground black pepper,

and coat each one in the flour, then in the egg, and lastly in the cheesy

breadcrumbs.

Once the oil is hot, cook the chicken cutlets until golden brown

and cooked through, 3-5 minutes per side depending on

how thick they are. Cook them in two batches, transferring

the cooked cutlets to a paper towel-lined plate while the

others, adding more oil to the pan between batches if need be.

While the chicken is cooking, place a medium-size pot on

the stove over medium heat. Add 2 tablespoons EVOO,

2 turns of the pan. Add garlic, crushed red pepper flakes

and chopped onion. Cook 5-6 minutes, stirring often, until

the veggies have softened. Add the tomatoes and heat them

through, about 2 minutes. Remove the pot from the heat and

stir in the basil, then season the sauce with salt and freshly

ground black pepper.

Layer the chicken with the sauce in a casserole dish.

Top the casserole with the remaining grated Parmigiano

and mozzarella. Brown the chicken parm casserole under

the broiler until the cheese has melted and is lightly

golden brown, about 3 minutes. Garnish with some

chopped basil before serving.

Spaghetti Squash

Ingredients

• 1 small spaghetti squash, about 2 1/4 pounds
• 2 1/2 tablespoons butter
• 2 1/2 tablespoons finely chopped mixed herbs (basil, chives, chervil, parsley & sage)
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half

lengthwise and place, cut side down, in a baking dish.

Add enough water to come 1/2-inch up the sides of the

baking dish and cover with aluminum foil. Bake for

45 minutes, until the squash is easily pierced with a

paring knife. Turn squash over and cover with foil

again and continue to cook another 15 minutes,

until the squash is very tender. Remove from the oven,

uncover, and allow to cool slightly. Using a spoon,

remove the seeds and discard. Using a fork,

gently pull the strands of squash away from the peel and place

the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs,

salt and pepper and toss thoroughly but gently to heat and combine. Serve

Here is my end result....