My Version Of Dennis Malloy’s Version Of Chicken Parmesan

(serves 2ish)

Fresh Tomato Topping:

1 pint grape tomatoes

1 large handful of parsley, chopped

½ medium red onion, chopped finely

1 tbl. extra virgin olive oil

1 tsp. red wine vinegar

A scant 1/2 tsp. Kosher salt

For Chicken:

4 thinly pounded chicken breasts (I use 1 package of Bell and Evans "Italian style" chicken breasts)

1 cup flour

2 eggs beaten with 2 tsps. water

3 to 4 pieces whole wheat bread, made into crumbs in the food processor

3 to 4 tbls. olive oil for frying

To serve:

½ box thin spaghetti, cooked

2 tbls. olive oil, 2 cloves garlic, salt and parsley

8 pitted Kalamata olives

extra chopped parsley, if desired, for garnish

For Fresh Tomato Topping, cut each grape tomato into quarters lengthwise and then each piece into thirds. (It sounds fussy, but it’s so much more attractive to have even pieces.) Place in non-reactive bowl with remaining topping ingredients. Leave at room temperature until ready to use, up to 2 hours.

If using Bell and Evans chicken, cut each chicken breast piece in half lengthwise. You should have 4 pieces. Flour, egg and crumb each piece and place on a baking sheet which has been lined with wax paper. Refrigerate, uncovered, until ready to cook.

Heat 3 tbls. olive oil in 12 inch sauté pan over medium heat. Fry chicken breasts about 3 minutes about 3 minutes on each side until browned nicely. Add additional tablespoon of oil for second side, if necessary.

For spaghetti, heat olive oil with 2 cloves of minced garlic until fragrant. Remove garlic. Add spaghetti and toss until well coated. Add salt to taste and parsley.

Place one portion of spaghetti on dinner plate. Top with one or two cooked chicken breasts and tomato topping. Place 4 olives around each plate. Sprinkle over Parmesan cheese and garnish with extra chopped parsley if desired.