-
1
Special equipment: an immersion blender and meat mallet
-
2
Bring a large pot of salted water to a boil.
-
3
Add the broccoli and cook until just crisp-tender.
-
4
Plunge into an ice bath to stop the cooking.
-
5
Drain and reserve.
-
6
Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
-
7
Drain and reserve.
-
8
Place the oven rack in the middle position and preheat the oven to high broil.
-
9
Create a standard breading station in 3 separate 8-by-8-inch pans: Combine the flour, 1 tablespoon salt and 2 teaspoons pepper into the first pan.
-
10
Whisk together the eggs and the milk in the second pan.
-
11
Place the breadcrumbs in the third pan.
-
12
Trim any fat from the edges of the chicken breast and place each breast between 2 pieces of plastic wrap.
-
13
With a meat mallet, pound out each breast until it is an even 1/4 inch thick.
-
14
Dredge each breasts using the standard breading: First in the flour, then in the egg wash and finally in the breadcrumbs, making sure to coat the entire breast.
-
15
Heat a large skillet over high heat until it begins to smoke and then reduce the heat to medium.
-
16
Add 2 tablespoons oil to the pan and gently place 2 breasts in the pan.
-
17
Cook the chicken on the first side until the breading is golden brown, about 5 minutes.
-
18
Gently turn the breasts over and cook until the breading is golden brown on the other side, about 5 minutes.
-
19
Remove the chicken breasts to a pan lined with paper towels.
-
20
Repeat with the remaining chicken breasts, changing the oil between each batch.
-
21
Place the chicken breasts on rimmed baking sheets.
-
22
Top each breast with 3 pieces of the broccolini and 2 slices of the mozzarella.
-
23
Bake until the cheese is melted and begins to brown, 5 to 10 minutes.
-
24
For plating: Bring the Tomato Sauce to a simmer in a large skillet.
-
25
Add the pasta and cook until the pasta and sauce are hot.
-
26
Divide the pasta and sauce among 6 plates, mounding it in the center of each plate.
-
27
Place a finished chicken breast on top of each mound.
-
28
Sprinkle each plate with 1 tablespoon Parmesan and 1 teaspoon chopped parsley.
-
29
Combine the whole tomatoes and their liquid, the olive oil, onion, basil, oregano, salt, pepper and 4 cloves garlic in a large bowl or 2-gallon container and puree with an immersion blender until smooth.
-
30
Heat a large saute pan over high heat until it begins to smoke.
-
31
Reduce the heat to medium, add the grapeseed oil and remaining 4 cloves garlic and quickly saute.
-
32
Add the diced tomatoes and saute for 1 to 2 minutes.
-
33
Add the pureed tomato sauce and bring to a simmer.
-
34
Cook for 15 minutes, remove from the heat.
-
35
Bring back to a simmer when you are ready to plate.
