Pollo a la parmesana a la Blackstone

Ingredientes

• 32 ounce jar Rao's Marinara Sauce
• 3 large chicken breasts, cut in half and pounded or sliced to equal thickness
• 2/3 cup flour
• 1 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• couple of shakes of black pepper
• 2 eggs
• 1 cup buttermilk
• 1 3/4 cup panko
• 3/4 cup Italian bread crumbs
• Oil for frying
• 1 1/2 cups grated Parmigiano Reggiano
• 3/4 pound mozzarella cheese, sliced into 1/4 inch thick slices
• 1 pound pasta

Preparación

1. 1

   Preheat the Blackstone over medium heat. Put a...: Preheat the Blackstone over medium heat. Put a pot on it and add the marinara sauce to the pot. Let it come to a simmer while you're prepping the chicken.

2. 2

   Trim all visible fat from chicken breasts and...: Trim all visible fat from chicken breasts and cut in half.

3. 3

   Pound or slice breasts to equal thickness, about...: Pound or slice breasts to equal thickness, about 1 inch thick.

4. 4

   Mix flour, salt, garlic powder, onion powder, and...: Mix flour, salt, garlic powder, onion powder, and black pepper in one container. Whisk together buttermilk and eggs in another container. Mix together panko and Italian bread crumbs in another.

5. 5

   Bread chicken by dusting with flour mixture, then...: Bread chicken by dusting with flour mixture, then fully coating in buttermilk mixture, and then coating well in the panko mixture. Set aside and repeat until all chicken is breaded.

6. 6

   Add a layer of oil to the griddle.

7. 7

   Place the chicken onto the griddle and let...: Place the chicken onto the griddle and let it brown. Add more oil to the griddle as necessary. Flip and brown on the other side and add additional oil under the chicken to ensure even browning.

8. 8

   Remove from the griddle and place onto a...: Remove from the griddle and place onto a paper towel-lined plate.

9. 9

   Don't worry about the chicken being entirely cooked...: Don't worry about the chicken being entirely cooked through, as it will finish cooking in the oven.

10. 10

    Boil noodles until al dente, and then drain...: Boil noodles until al dente, and then drain and toss with 3/4 of the marinara sauce, a generous handful of reggiano, and a few shakes of salt, if needed.

11. 11

    Place the browned chicken into an oven safe...: Place the browned chicken into an oven safe dish, top with a few tablespoons of sauce, sprinkle with a generous amount of parmigiano reggiano, and then top with a thick slice of mozzarella.

12. 12

    Bake for 15-20 minutes at 325°F, and then...: Bake for 15-20 minutes at 325°F, and then finish under the broiler until the cheese is bubbly and lightly browned.

13. 13

    Serve with pasta while hot.