Step into the tantalizing world of Maximus and Eros with "A Hips & Hearts Cook Book." For fans and food lovers alike who have been enchanted by the decadent dishes from the Seraphic Novels, this is your chance to bring these iconic creations to life...
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Vodka Chicken Parmigiana & Pesto Spaghettini
Crispy, golden chicken breasts topped with rich, creamy vodka sauce and melted mozzarella, paired with perfectly al dente spaghettini tossed in a fresh, vibrant basil pesto. A harmonious blend of Italian classics with a modern twist, finished with a touch of Parmesan and fresh basil. Indulgent, flavorful, and satisfying!
Ingredients:
- For the Chicken Parmesan: - 2 boneless, skinless chicken breasts - 1/2 cup all-purpose flour - 2 large eggs, beaten - 1 cup Italian-style breadcrumbs - 1/2 cup grated Parmesan cheese - 1 cup mozzarella cheese, shredded - 1/2 teaspoon garlic powder - Salt and pepper to taste - Olive oil for frying
- For the Vodka Sauce: - 1 tablespoon olive oil - 2 cloves garlic, minced - 1/2 teaspoon red pepper flakes - 1/2 cup vodka - 1 can (14.5 oz) crushed tomatoes - 1/2 cup heavy cream - Salt and pepper to taste - Fresh basil for garnish
- For the Pesto: - 2 cups fresh basil leaves (packed) - 1/4 cup pine nuts (or walnuts) - 1/2 cup grated Parmesan cheese - 2 cloves garlic - 1/2 cup olive oil - Salt and pepper to taste - Juice of 1/2 lemon
- For the Pesto Spaghettini: - 8 oz spaghettini (thin spaghetti) - 1/4 cup freshly made pesto (from the recipe above) - 2 tablespoons grated Parmesan cheese - Salt and pepper to taste
Instructions:
1. Prepare the Chicken: - Preheat the oven to 400°F (200°C). - Pound the chicken breasts to an even thickness (about 1/2 inch thick). - Season the chicken with salt, pepper, and garlic powder. - Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese. - Dredge each chicken breast in flour, dip into the beaten eggs, then coat in the breadcrumb and Parmesan mixture. - Heat olive oil in a large skillet over medium heat. Pan-fry the breaded chicken breasts for 3-4 minutes per side, or until golden brown and crispy. - Transfer the fried chicken to a baking sheet, top with mozzarella cheese, and place in the oven for 8-10 minutes, or until the cheese is melted and the chicken is cooked through.
2. Make the Vodka Sauce: - In a saucepan, heat olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. - Stir in the vodka and cook for 2-3 minutes until reduced by half. - Add the crushed tomatoes and simmer for 5-7 minutes. - Stir in the heavy cream, season with salt and pepper, and let the sauce simmer for another 3-4 minutes until creamy and smooth.
3. Prepare the Pesto: - In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan, and garlic. Pulse until finely chopped. - While the processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy. - Add the lemon juice, and season with salt and pepper to taste. Pulse again to combine.
4. Make the Pesto Spaghettini: - Cook the spaghettini according to the package instructions until al dente. Drain and return to the pot. - Toss the cooked spaghettini with 1/4 cup of the freshly made pesto and the grated Parmesan cheese. Season with salt and pepper to taste.
5. Assemble and Serve: - Spoon the vodka sauce over the chicken breasts, making sure the mozzarella is fully melted. - Serve the chicken alongside the pesto spaghettini. - Garnish with fresh basil leaves and a sprinkle of Parmesan cheese.
