Page 63 - Indulgence

Baked Chicken Parmesan with Spinach Pasta

This favorite is enhanced by the addition of Shiitake mushrooms and Madeira wine.
Consider pairing with a white wine made from Chardonnay, Sauvignon Blanc or Pinot
Grigio grapes. For reds, a wine made from Pinot Noir, Sangiovese, or Malbec grapes.

2 boneless, skinless chicken breasts
1 egg white

1 cup Panko Japanese Bread Crumbs
1 small jar of marinara pasta sauce
1 teaspoon crushed red pepper flakes

2 oz package Shiitake mushrooms
1/4 cup Madeira wine
6 ounces of spinach linguini or fettuccini

Freshly Grated Parmesan Cheese
Fresh Basil for garnish

Preheat oven to 400 degrees F.

Place egg white in a bowl. On a separate plate, place the Panko
Japanese Bread Crumbs. Dip the chicken breasts into the egg white,
and then roll in the bread crumbs. Place the breaded chicken breasts

on a baking sheet sprayed with Pam. Bake for 10 – 12 units per side
until the bread crumbs are golden brown.

While the chicken is cooking, fill a 4-quart pot with 2 quarts of water
and bring to a boil. Add the pasta and boil 7 – 9 minutes until al dente.

De-stem the mushrooms and tear into bite-sized pieces. Sauté the
mushrooms in a non-stick skillet over medium high heat for 3
minutes. Add the Madeira wine and continue cooking for 5 minutes.

Meanwhile, heat the pasta sauce in a saucepan with the crushed red
pepper flakes.

Drain the pasta and make a pasta bed in each serving plate. Remove
the chicken from the oven and cut into 1/2 inch slices.

Spoon the marinara sauce over the pasta and sprinkle with freshly
grated Parmesan cheese. Add the mushrooms to the plate then place
the chicken slices on the pasta and garnish with fresh basil.

Yield: SERVES 2