Wednesday, August 10, 2011

chicken cutlets with roasted red peppers, spinach & mozzarella.. spaghetti & garlic aioli

8-10 thin chicken cutlets
3 eggs whisked
6 leaves fresh basil chopped fine
4c seasoned bread crumbs
olive oil
1 clove garlic
1 jar roasted red peppers drained and cut into strips
1 package defrosted frozen spinach
2 cups shredded mozz cheese

for spaghetti:
1 box spaghetti
1 clove garlic
1 stick butter
1 1/2 cups chicken broth

preheat oven to 350 degrees
one one burner put a pot of water on to boil for spaghetti..

add basil to bread crumbs in one bowl, in other bowl put eggs
dip chicken cutlets in egg and then breadcrumbs, repeat.
in a hot pan put in olive oil... when evoo is hot, grate in a clove of garlic..
add chicken cutlets a few at a time, brown on both sides.. 
when all cutlets are breaded and then fried, add to a sheet pan.

while the chicken cutlets are frying, in a seperate saute pan, cook spinach until hot..season with salt and pepper.. drain and set aside.

when cutlets are all done and in sheet pan, top with sliced peppers, spoon spinach over peppers and then shredded mozzarella cheese over the top.
put in oven for 15 mins...

cook spaghetti according to 'al dente' directions. salt water heavily...
while spaghetti is cooking, in another saute pan, melt butter, grate in another clove of garlic, add chicken broth and simmer.
when spaghetti is done, drain and toss into the garlic sauce....

serve with chicken... and enjoy!!!!