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Chicken Parmigiana

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour

Ingredients

Scale
  • 4 chicken bread, boneless, skinless, 1 1/2 inch thickness
  • 1 tablespoon olive oil
  • 1/2 tablespoon creole seasoning
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • extra virgin olive oil
  • ball of mozzarella
  • spaghetti cooked according to package directions.

For the Dredging Station:

  • 3 cups Panko bread crumbs
  • 3 cups flour
  • 4 eggs, beaten
  • 2 teaspoons creole seasoning
  • 2 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

For the Pasta Sauce:

  • 1 lb andouille sausage, fresh, casing removed
  • 1 lb ground turkey
  • 1 red onion, diced
  • 1 bell pepper, diced
  • 1 stalk celery, diced
  • 1/2 bunch Italian parsley, minced
  • 4 cloves garlic, minced
  • 2 cups chicken broth
  • 1 28oz. can crushed tomatoes
  • 1 6oz. can tomato paste
  • 1 tablespoon black pepper
  • 1 tablespoon creole seasoning or seasoning salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon Italian seasonings
  • 1 teaspoon crushed red pepper
  • 1 teaspoon sugar
  • extra virgin olive oil

Instructions

  1. Preheat oven to 375 degrees.
  2. Prepare the pasta sauce first.
  3. Rinse chicken, pat dry and flatten using a freezer bag or saran wrap and a heavy object such as a mallet.

Prepare the Chicken Dredging Station:

  1. In 3 separate bowls add panko, beaten eggs, and flour.
  2. Mix seasoning blend and divide between the three bowls and mix well.
  3. Dip chicken into flour, coating well, shake off excess flour, place into egg, coat well and let excess egg drip off, place into panko, coat well and press panko lightly into chicken, repeat with all the chicken breast.

For the Pasta Sauce:

  1. In a large soup pot heated over medium heat add 2 tablespoon of olive oil, add onion, bell pepper, and celery. Saute for about 5 minutes, add garlic and cook 1 minute more. Add ground turkey and andouille sausage and break apart. Season with 1 tablespoons of seasoning blend and cook until browned about 15 minutes.
  2. Add tomato paste and mix well, cook for 5 more minutes. Season with 1 tablespoon more of spice blend and mix well. Add tomato sauce and chicken broth, season with remaining seasoning blend and mix well.
  3. Lower heat to medium-low and cook uncovered for 30 minutes, stirring occasionally.
  4. Add chopped parsley and mix well and allow sauce to cook about 15 more minutes.

To Assemble Dish:

  1. Place about 2 cups of sauce in the bottom of a greased casserole dish.
  2. Top with chicken, and slices of mozzarella cheese.
  3. Bake at 375 degrees for about 15 minutes while you prepare the spaghetti.
  4. Top cooked spaghetti with the chicken and ladle more sauce on top if desired.

Nutrition

  • Serving Size: 4

Find it online: https://www.creolecontessa.com/2015/01/22/chicken-parmigiana/