Chicken Parmesan Fingers Over Garlic Spaghetti

Chicken Parmesan Fingers Over Garlic Spaghetti
For Chicken Fingers

• 2 lbs. chicken breasts, cut into strips
• 1 c. flour
• 1 t. salt
• 1/2 t. pepper
• 2 eggs
• 2 T. water
• 1 1/2 c. breadcrumbs
• 1/2 c. Parmesan cheese
• 2 t. Italian seasoning
• 1 t. garlic powder (or garlic salt)
• 3 T. Extra-virgin olive oil
  

1. Mix together the flour, salt and pepper on a small plate. In a bowl, whisk together eggs and water. In a second bowl, combine the breadcrumbs, Parmesan cheese, and seasonings. (I think a pie plate is the easiest thing to use for this.)
2. Dredge the chicken strips in flour, dip in egg, and roll in bread crumb mixture. Cook in a large skillet with 3 T. of heated olive oil. Cook for 5 minutes over medium-high heat. Flip and cook 5 minutes longer. (**If you are eating this right away and not stolen moments style, be sure that the chicken is cooked all the way through before ending the cooking process.)
3. If cooking stolen moments style, remove the chicken from the skillet after it is browned on both sides and refrigerate. About 30 minutes before serving dinner, preheat the oven to 350 degrees. Place the partially-cooked chicken in the oven 15 minutes before serving. Check to make sure it is cooked all the way through before serving.

For the Marinara sauce

• 1 8oz. can tomato sauce
• 1 4oz can tomato paste
• 2 T. water, plus more if necessary
  
• 1 bay leaf
• 2 t. Italian seasoning
• 1 t. sugar
• 1 t. garlic salt
• 1/2 t. red pepper flakes
• 1/4 t. allspice
• additional salt and pepper to taste

1. Combine all ingredients in a small saucepan and cook over low heat for at least 30 minutes, or up to 6 hours. Stir occasionally and add more water (a tablespoon at a time) if the sauce gets to thick. Remove bay leaf before serving.

For Garlic Spaghetti
*I sometimes like to serve just this dish as a main course with a big salad. When I do, I double the recipe and add about 6 extra cloves of garlic. For something so simple, it is insanely delicious!

• 1/2 lb. spaghetti, cooked (reserve 1/2 c. of water from the pot when draining)
• 2 T. butter or margarine
• 3 T. Extra-virgin olive oil
• 6-8 cloves garlic, minced
• 1 T. salt
• 1 t. pepper
• 1/2 t. crushed red pepper flakes

1. Heat butter or margarine and olive oil in a large skillet over medium heat. Add garlic and seasonings and cook for about 5 minutes, until garlic is tender, stirring often. Add a few splashes of reserved cooking water and bring to a slow boil. Let boil about 3 minutes. Add spaghetti, combine well, and heat through. If needed, add a few more splashes of reserved water. You don't want it soupy, but you do want to be sure you get sauce all over the noodles. Sometimes a little extra cooking water is necessary for that.

I'm planning on incorporating this meal into a full game plan tomorrow night.