Prep Time: 40 Min.
Cook Time: 50 min.
INGREDIENTS:
5 - 6 skinless, boneless chicken breasts
1 medium red onion, minced
5 cloves garlic, squeezed
Sea salt
Ground pepper
Onion salt
½ bag fresh spinach
Extra virgin olive oil
1 – 1 ¼ cups Italian bread crumbs
1 cup shredded mozzarella cheese
¾ cup shredded parmesan cheese
2 eggs
1 can tomato paste (14 oz)
2 cans herb seasoned diced tomatoes (14 oz each)
1/2 - 1 pkg fettuccine
In large skillet, sauté onions and garlic in Extra Virgin Olive Oil til soft over medium heat. When nearly done, add the fresh spinach and cook til wilted. Remove and place on plate.
MULTITASK: While sautéing, prepare chicken. Set out two pie plates and another plate. In first pie plate, place beaten eggs. In second pie plate, place bread crumbs, adding salt and pepper. Dip each breast in egg, then cover with crumbs. Place coated breast on plate til ready to brown.
When skillet is empty of the onion mixture, add enough Extra Virgin Olive Oil to coat bottom, place all 5 breasts in pan and cook til brown on each side.
Using 10 x 13 baking pan, arrange browned breasts so that they do not touch. Dollop the onion/spinach mixture on each. Then add generous TBSPs of tomato paste. Sprinkle with onion salt. Cover breasts with the 2 cans of the diced tomatoes. Then add the Parmesan, followed by the mozzarella. Tent with foil and bake at 350 for 25 minutes. Check doneness.
Pause and boil water for fettuccine and cook according to package directions.
Continue baking chicken for another 15-25 minutes, uncover last five minutes. You want the chicken cooked through and the cheese melted. Cooking time depends on how thick the breasts and how much you pile on.
Serve over fettuccine.
Spot gave this a NO PAW because she was upstairs mourning her boys who had the nerve to go to the other brother's house
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