Ingredients

The following ingredients have 4 Servings
  • ~ 1 lb boneless skinless chicken breasts (either thin cut or pounded thin (I butterflied 3 breasts to make 6 pieces))
  • 1 cup panko breadcrumbs (seasoned with Montreal chicken seasoning, salt & pepper)
  • 1 Tb butter
  • 1/4 cup olive oil
  • 28 oz can crushed tomatoes
  • 3/4-1 cup chicken stock
  • 1 Tablespoon minced garlic
  • 1 Tablespoon sugar
  • onion powder (to taste (a real onion is preferable, I didn't realize I didn't have one))
  • salt & pepper (to taste)
  • 1/2 pound fettuccine
  • fresh chopped parsley or dried
  • ~ 1 cup shredded mozzarella cheese

Instruction

  • In a large bowl, add the panko breadcrumbs and season however you like - I used Montreal chicken seasoning, salt, and pepper. Toss to combine.
  • Season your flattened breasts with a little salt and pepper then dredge in the seasoned panko until fully covered. Set the prepared breasts aside.
  • In a large skillet, over medium heat, add the butter and olive oil and let it come together. Once melted and hot, add the chicken breasts (my pan only held three at a time, so I had to do two batches) and cook for 3-4 minutes on each side. Remove the finished chicken from the pan and set aside. I put them under a tin foil tent so they'd stay warm.
  • In the same pan, add in the minced garlic (& onion if you have it) and scrape up all the butter/oil/panko bits. Add in 3/4 cup of chicken stock and let it cook for a couple minutes until it reduces down to about half.
  • Pour in the crushed tomatoes and season with the sugar, salt, and pepper. As it cooks, taste it. Mine needed a little bit more stock (about 1/4 cup) and some more salt and pepper. Let the sauce cook for about 30 minutes.
  • Meanwhile, bring a pot of salted water to boil and cook the fettuccine. Drain and set aside.
  • After 30 minutes, add either fresh or dried parsley to the sauce and stir.
  • Take your cooked chicken breasts and lay in the sauce, topping with shredded mozzarella. Put a lid on the pot and turn the heat down to low. Leave it just long enough to melt the cheese and heat up the chicken (if yours got cold).
  • Pile a bed of noodles onto a plate then top with sauce and chicken breast.