Caprese Pasta and Oven Baked Chicken Parmesan

Oven Baked Chicken Parmesan
4 Chicken Breasts
2 cups Panko Bread Crumbs
2 Eggs
1/2 cup Milk
1/2 tablespoon Borsari Seasoning ( )
1/2 tablespoon Garlic Gold and Sea Salt ( )
3/4 cup grated Parmesan Cheese
Salt & Pepper
Olive Oil
(If you can’t find the seasonings I used- you can substitute with sea salt, dried garlic, dried onions and your other favorites. I purchased both at Whole Foods but, I know a few supermarkets that carry the Borsari.)
Heat oven to 350
In a large baking dish, drizzle olive oil.
Clean and dry chicken.
In a bowl, make a bath of the egg and milk and mix well. 
In another baking dish, or large bowl combine the Panko, Borsari, Garlic Gold, and Parmesan cheese. It should be deep enough to toss and cover the chicken with the mixture.  If you need more, add more accordingly.
Dredge the chicken in the milk bath and then toss in Parmesan mixture. Repeat once. Move to baking dish and drizzle top with olive oil. (About 20 min in- you can add a second drizzle if you’d like.) Cook for 30 min. Then turn broiler on low if you want to brown the top.


Caprese Pasta
1 16 oz. bag of tricolor shells
1 container Fresh Mozzarella Ciliegine (The little grape sized balls of Mozzarella.)
1 Container (about 2 cups thinly sliced) of Colored small Tomatoes (grape/cherry size)
1/2 cup finely chopped Fresh Basil
Balsamic Vinegar
Olive Oil
Salt & Pepper
In a pot, bring water to boil, add salt. Add pasta and cook to al dente. 
Slice tomatoes into small, thin discs and quarter the balls of Mozzarella. 
When pasta is ready-Drain water (let a small amount- enough to coat the noodles slightly, of the starchy water) and keep burner on low. Add Olive Oil and Balsamic vinegar to taste. Stir well. Add Tomatoes, Basil and Mozzarella. Leave on the heat for the basil to wilt and the tomatoes to heat up. Don’t leave it on too long or too high because the Mozzarella will glob up. Season with salt and pepper. Mangia!!










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