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Chicken Parmesan

Tyler Florence
  • 65 minutes
  • Serves 4

INGREDIENTS

4

Chicken breasts (about 1 1/2 pounds), skinless boneless

1/2

bunch Basil, fresh leaves

2

Bay leaves

2

Garlic cloves

1

Onion, medium

2

Eggs, large

1/2 cup

Kalamata olives, pitted

1 lb

Spaghetti pasta

1/2 cup

All-purpose flour

1

Kosher salt and freshly ground black pepper

1 pinch

Sugar

1/4 cup

Olive oil, extra-virgin

1 cup

Bread crumbs, dried

1

ball Buffalo mozzarella, fresh

1

Parmesan

1 tbsp

Water

2 28 ounce cans

Whole peeled tomatoes, drained and hand-crushed