Chicken Parmesan with Pasta Marinara

by Todd Leonard CEC on June 2, 2014
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 0/5


One of Chef Todd's favorite dishes!

Serves: 6

Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min

Total Time:
Prep Time:
Cook Time:
45 min
15 min
30 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


  • 3 chicken breasts

Marinade for Chicken

Flour for Breading

  • 1 1/4 c. White Flour (All Purpose Unbleached Flour)
  • 2 tbsp. THRIVE Chefs ChoiceTHRIVE Chefs Choice

Egg Wash for Breading

Breading for Chicken

Pasta Marinara

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  1. To prepare the chicken, cut each breast into pieces 2" wide, and 3" long, and 1" inch thick (a regular 7–8 oz. chicken breast can be cut in half and trimmed up).
  2. Place chicken breasts in a ziploc bag with all of the marinade ingredients and let marinate for at least 1 hour, or overnight.
  3. Mix the flour and Chef's Choice together; set aside. Mix together the egg mix, water, and buttermilk; set aside. Mix together the breading ingredients together in a bowl and set aside.
  4. Once chicken is done marinading, bread it by covering in the flour mixture, then the egg wash, then the bread crumbs. Place breaded chicken breasts in the fridge for about 15 minutes.
  5. Meanwhile, heat oil to about 300F. Fry chicken until golden brown (7 or 8 minutes). Oil should be 2" deep in a pan 3 times its size.
  6. Cook pasta in boiling water for about 10–12 minutes. While pasta is cooking, start making pasta sauce.
  7. Saute butter and garlic until lightly caramelized. Deglaze with red wine and reduce by half.
  8. Add onions, tomatoes, mushrooms, asparagus, and basil. Let ingredients absorb remaining wine and then add in water, tomato sauce, and Chef's Choice.
  9. Bring to a simmer. Once at a simmer ,reduce to low and simmer for 5 minutes. Toss pasta with the sauce and keep warm until chicken is ready.