Chicken Parmesan
You can never have too many main course recipes, so give Chicken Parmesan a try. This recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 45g of protein, 33g of fat, and a total of 744 calories. This recipe serves 2. This recipe is typical of Mediterranean cuisine. A mixture of tomato sauce, spaghetti, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 30 minutes. If you like this recipe, take a look at these similar recipes: Easy Parmesan Chicken Fingers and Parmesan Chicken Wraps, Easy Parmesan Chicken Fingers and Parmesan Chicken Wraps, and Easy Parmesan Chicken Fingers and Parmesan Chicken Wraps.
Instructions
Pound chicken to 1/4-in. thickness; coat with yogurt and bread crumbs. In a large skillet, brown chicken on both sides in 2 tablespoons oil until juices run clear.
Cook spaghetti according to package directions. Meanwhile, in the skillet, saute onion, garlic, basil, oregano and parsley in remaining oil until onion is tender. add the tomato sauce and water; simmer for 1 minute.
Drain spaghetti; add to skillet and toss to coat. Top with chicken; sprinkle with cheeses. Cover and let stand for 5 minutes or until cheese is melted.
Recommended wine: Chianti, Montepulciano, Barbera Wine
Chicken Parmesan works really well with Chianti, Montepulciano, and Barbera Wine. When chicken is paired with tomato sauce and cheese, it can handle a light or medium bodied red wine. Since this is an Italian-American dish, we went for Italian wines. One wine you could try is Luiano Chianti Classico Riserva. It has 4.3 out of 5 stars and a bottle costs about 28 dollars.
Luiano Chianti Classico Riserva
A rich, structured wine with a complex bouquet layered with aromas of ripe red cherries and violets, followed by notes of leather and white pepper. Fermented in stainless steel, the wine rests for 10 months before being transferred into French and American oak barrels where it aged for 12 months.