Cooking for holidays is so much fun – the commotion, anticipation, festive atmosphere, excitement. Paired with delicious and fancy entrees, dainty appetizers, breathtaking desserts and sparkling beverages, mealtimes are the highlights of the season. I love planning my menus, prepping all the yumminess, making the table pretty and working with my Mom and sisters.
Even though holiday dinners are so much fun, simple and homey dinners are my favorite. I love cooking by myself or with my husband, when I’m not in a hurry anywhere and when the food preparations don’t take too much time. It’s always a plus when lots of veggies are included.
This is one of those Wednesday night meals, that happens very quickly and is full of fresh flavors. Breaded chicken made with fresh breadcrumbs, herbs and Parmesan cheese is so amazing. It turns out perfectly golden and crisp but is still so moist on the inside. Crispy veggies, tossed with a light sauce and served over pasta – pass me a plate!
Place a pot of water to boil and cook pasta according to the package instructions, or however you like to eat it.
Meanwhile, cut the chicken into 1 – 1 1/2 inch pieces. Season with salt, pepper and Montreal chicken seasoning.
Cut the bread into cubes.
Process in the food processor until you have breadcrumbs.
Add the salt, pepper, garlic powder, onion powder, and grated Parmesan cheese.
Pulse it all together until it’s evenly mixed.
Whisk the eggs in another bowl.
Mix the chicken pieces with the eggs and then dredge in the breadcrumbs.
Heat a large skillet over medium high heat. Cook the chicken until it’s golden on both sides, being careful not to overcook it.
Remove the chicken from the skillet and set aside to drain on a paper towel.
Add about a Tablespoon of oil to the same skillet, add the onions, and cook for 2 minutes.
Add the peppers, season with salt and pepper. Cook for another 2-4 minutes.
Add the spinach and cook until the spinach begins to wilt, approximately 2 more minutes.
Make room in the center of the skillet, and add the minced garlic, cook for about 30 seconds.
Add the white wine and chicken broth.
Bring to a boil. Cook for about 5 minutes. Take off the heat. Stir in the cream and the Parmesan cheese.
Toss the pasta with the veggies and sauce and serve with the breaded chicken. Add the chopped tomatoes and garnish with parsley.
- 8 oz pasta, angel hair, spaghetti, or whatever you’d like
- 4 chicken breasts, boneless, skinless
- ½ tsp Montreal chicken seasoning
- ¼ tsp salt, pepper
- 4 slices bread
- ¼ cup Parmesan cheese
- ½ tsp salt, pepper
- 1 tsp each onion and garlic powder
- 2 eggs, lightly beaten
- 1 red onion, sliced into half circles
- 1 large pepper, julienned thinly
- 2 cups spinach
- 2 garlic cloves, minced
- ¼ cup white wine
- ½ cup chicken broth
- ¼ cup heavy cream
- ¼ cup Parmesan cheese
- 1-2 tomatoes, chopped
- fresh minced parsley
- Place a pot of water to boil and cook pasta according to the package instructions, or however you like to eat it.
- Meanwhile, cut the chicken into 1 – 1½ inch pieces. Season with salt, pepper and Montreal chicken seasoning.
- Cut the bread into cubes. Process in the food processor until you have breadcrumbs.
- Add the salt, pepper, garlic powder, onion powder, and grated Parmesan cheese. Toss it all together until it’s evenly mixed.
- Whisk the eggs in another bowl.
- Mix the chicken pieces in the eggs and then dredge in the breadcrumbs.
- Heat a large skillet over medium high heat. Cook the chicken until it’s golden on both sides, being careful not to overcook it.
- Remove the chicken from the skillet and set aside.
- Add about a Tablespoon of oil to the same skillet, add the onions, and cook for about 2 minutes.
- Add the pepper, season with salt and pepper. Cook for another 2-4 minutes.
- Add the spinach and cook until the spinach begins to wilt, approximately 1-2 more minutes.
- Make room in the center of the skillet, and add the minced garlic with just a smidge of oil, cook for about 30 seconds.
- Add the white wine and chicken broth. Bring to a boil. Cook for about 5 minutes.
- Take off the heat. Stir in the cream and the Parmesan cheese.
- Toss the pasta with the veggies and sauce and serve with the breaded chicken. Add the chopped tomatoes and garnish with parsley.
What type of pasta do you use?
Olya, I used angel hair this time, but you can use any type of pasta that you like.
This looks great! Not to mention healthy. I am always trying to sneak some veggies onto my family’s plates. They probably wouldn’t be too excited about the pepper but I’m already thinking up of veggies they WOULD eat: zucchini, broccoli, carrots… Just to name a few. Thank you for sharing this recipe, I can’t wait to try it!
Looks so yummy! Will have to try this one tonight! Thanx!
Chicken or any kind of meat is the main thing on the dinner plate for me. Breaded chicken by using homemade crumbs is the star of this dish. Wow, this was a great dinner!!!
I’d like to say thank you, i just made this dish made a lil changes and it still turned out good
but o gosh with kids its so hard to cook any meal, even the easy ones
Made this dish and my family loved it. With my husband and little girl being picky eaters they devoured it. The fresh breadcrumbs was my favorite. I think I’ll stick to using that recipe always instead of buying it at the store. Thank you!
Fresh breadcrumbs really makes a difference:). I’m glad you liked it.
Totally my type of meal! Cannot wait to try this! Thank you Olga for all your wonderful recipes!
This looks very yummy!
(well, all of your recipes DO – when i read a new one, i automatically want to cook it that instant!!! too bad i’m at work now… so no can do … yet.) Will need to find time this evening to make it, i’m 99.9% positive i will.
One question tho, Olichka, which type of bread would you reccomend for the crumbs, as i’ve never done them, and really want to! Just don’t want to buy something, that won’t work, or won’t be as good!
Hi Oksana,
The best bread to use for breadcrumbs is a hearty white bread, such as Arnold Country White bread, or Pepperidge Farm Hearty White Bread. I usually buy it specifically for breadcrumbs and store it in the freezer and then pull out however many slices I need and unthaw it in the toaster. You can also make it from scratch, I have a recipe for it American Sandwich Bread.
I cooked this without knowing (and checking) that you answered that quickly! Anyway, used the bread I had, regular I buy at Safeway for sandwiches. And it happen to turn out into delish breadcrumbs that completed one good dinner! Chicken was just right and tender. I had cooked pasta already, regular spaghetti which worked so well with this yumminess! Thank you and God bless you, girl!
Cooked this tonight! Turned out amazing! Everyone loved it! Thanks again!
I really want to make this dish but I don’t have any wine. Would it still taste good or would you recommend waiting to get the wine? Thank you I been looking for a good scampi recipe for a long time!
Mariya G,
You can just use chicken broth. I really like the taste that wine gives this dish, but you can certainly omit it.