V's Garlic & Basil Chicken Parm

So this is an interesting one! If you ask some of the people close to me they would tell you that “Veronica does not like chicken parm. She’s a texture girl!” That’s right, once upon a time, I didn’t like chicken parm, but that has all changed now! I am a texture girl and breaded chicken with sauce all over it just didn’t do well for my buds. However, after my sister Ingrid (not biological) made a version for me that could adjust how much sauce I could add I was all game! Still adding my own flare the “newly liked” dish, you will see my creation below!

3 large chicken breast
dried basil leaves
finely chopped fresh garlic cloves (desired amount)
¼ cup of diced onions
2 cans of diced tomatoes
Angel hair pasta
Parmesan cheese
Sea Salt
Pepper
Adobo
Cayenne pepper
Canola oil (or whatever cooking oil you have)
Olive oil
Flour

Clean the chicken breast really well removing all fat. Split the breasts in two and season with salt, pepper, adobo basil leave and cayenne pepper. Once you have seasoned the chicken, use your hands to spread the bits of chopped garlic on one side of the chicken.

Place about a cup of flour on a place and lightly bread the chicken in the flour. To ensure that the garlic stays on the chicken make sure that you pat the chicken breast lightly to bread the other side once you place it on the place. Once this is done you can then take some of the flour on the place and sprinkle it on the top to coat the side that has the fresh garlic.

You now want to start working on your sauce. Because I like a chunkier sauce, I use diced tomatoes instead of a tomato sauce. In a small to medium sauce pan, heat up about a teaspoon of olive oil. Once the oil is hot, add the chopped onions and cook until tender. Add the tomatoes to it and give it a nice stir. Add a few shakes of the dried basil and cracked pepper, stir and cover with lid. This will take about 15 minutes to mix well together on low heat.

You can now start to prep your pasta. Add your angel hair to rapid boiling water stirring often to prevent sticking. Add about a tsp of olive oil to the water to aid in this. After 6-8 minutes your pasta should be ready. Drain and let sit

In a cast iron skillet (if available, if not any pan will do) add about between a ¼- ½ of canola oil to the skillet and let it get hot. Your temperature should be on medium and after about five minutes your oil should be hot and ready to go! Place the chicken breast in the pan, garlic crusted side up and cook for until golden brown. Turn and do the same to the other side.

Is your stomach growling yet?

Take a nice fancy plate and place a nice amount of pasta in the middle. Place your chicken breast ( I like to start off with two) and cover with your tasty tomatoes. Dash the top with a plentiful amount of parmesan cheese and voila!