Pino Luongo And Mark Strausmans Chicken Parmigiana Recipes

PINO LUONGO AND MARK STRAUSMAN'S CHICKEN PARMIGIANA

Steps:

• Preheat oven to 350 degrees.
• Place each chicken breast half between two sheets of plastic wrap on a cutting board. Using the flat side of a meat mallet or the back of a skillet, pound chicken breasts until they are 3/8 inch thick.
• Remove chicken from plastic wrap and set on a large plate; season with salt and pepper. Place flour and matzo each in separate large, shallow dishes. Beat together eggs and Parmigiano-Reggiano in another large shallow dish. Coat each chicken breast half evenly with flour, shaking off any excess. Then dip in egg and cheese mixture, followed by matzo to coat.
• Heat oil in a deep large skillet over medium-high heat. When oil is very hot, reduce heat to medium and, working in batches, add chicken. Cook chicken, turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Repeat process with remaining chicken, allowing oil to reheat between batches.
• Transfer chicken to a rimmed baking sheet. Top each breast with 1/2 cup tomato sauce and cover with mozzarella. Transfer baking sheet to oven and cook until cheese is melted and sizzling, about 10 minutes.
• Meanwhile, preheat broiler. Transfer chicken to broiler and broil until cheese is bubbling, about 1 minute. Serve immediately.

LITTLE ITALY LINGUINE WITH CHICKEN, PESTO AND PINE NUTS

Steps:

• Toss chicken, oil and herbs. Place on a a baking sheet and sprinkle with salt and pepper.
• Add 1/2 cup water to pan and bake at 350°F for 15 minutes or until cooked through.
• Remove from oven and let cool. Pull it into small strips.
• Bring chicken stock, parmesan cheese and basil/parsley to a simmer.
• Toss all ingredients (including pasta) into serving bowl and top with toasted pine nuts.