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@isanthaifood: #ข้าวเหนียวใหม่ #ข้าวเหนียวพวงชมพู อ่อนนุ่ม #ข้าวหอมมะลิ

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Wednesday 04 November 2026 14:37:53 GMT
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Chicken Parmesan with Garlic & Olive Oil Spaghetti Crispy, golden chicken parmesan topped with San Marzano tomato sauce, melted bocconcini and freshly grated Parmesan. Served with garlic and olive oil spaghetti. Sometimes the classics are all you need. Ingredients Chicken Parmesan * 1 large chicken breast, butterflied * All-purpose flour, for dredging * 1–2 eggs, beaten * Panko breadcrumbs * Salt and black pepper * Olive oil, for frying * Bocconcini mozzarella * Freshly grated Parmesan * Fresh basil Tomato Sauce * 1 shallot, finely diced * 3–4 garlic cloves, sliced * Olive oil * 1 small can Mutti San Marzano tomatoes (400 g) * Fresh basil stems * Salt and black pepper Garlic & Olive Oil Spaghetti * Spaghetti * 3–4 garlic cloves, sliced * Extra virgin olive oil * Red chili flakes * Fresh parsley, chopped * Salt and black pepper * Reserved pasta water * Parmesan, to finish Method 1. Prepare the chicken: Butterfly and lightly pound the chicken until evenly thick. Dredge in seasoned flour, beaten eggs, then panko breadcrumbs. 2. Fry: Heat olive oil over medium heat. Fry chicken, flipping as needed, until golden, crispy and cooked through. Set aside. 3. Tomato sauce: Sauté shallot and garlic in olive oil until fragrant. Add San Marzano tomatoes, basil stems, salt and pepper. Simmer for 30–45 minutes. Remove basil stems and lightly blend if desired. 4. Assemble: Spoon tomato sauce over the chicken. Top with bocconcini and Parmesan. Bake at 425°F until melted and bubbling. Broil for the final 1–2 minutes until lightly golden. 5. Spaghetti: Cook spaghetti in generously salted water until al dente. Reserve some pasta water. Gently sauté sliced garlic and chili flakes in olive oil. Add spaghetti, parsley, black pepper and a splash of pasta water. Toss until glossy and emulsified. 6. Serve: Plate the crispy chicken parmesan and top with spaghetti. Finish with freshly grated Parmesan and fresh basil. #chickenparmesan #spaghetti #asmr #EasyRecipes
Chicken Parmesan with Garlic & Olive Oil Spaghetti Crispy, golden chicken parmesan topped with San Marzano tomato sauce, melted bocconcini and freshly grated Parmesan. Served with garlic and olive oil spaghetti. Sometimes the classics are all you need. Ingredients Chicken Parmesan * 1 large chicken breast, butterflied * All-purpose flour, for dredging * 1–2 eggs, beaten * Panko breadcrumbs * Salt and black pepper * Olive oil, for frying * Bocconcini mozzarella * Freshly grated Parmesan * Fresh basil Tomato Sauce * 1 shallot, finely diced * 3–4 garlic cloves, sliced * Olive oil * 1 small can Mutti San Marzano tomatoes (400 g) * Fresh basil stems * Salt and black pepper Garlic & Olive Oil Spaghetti * Spaghetti * 3–4 garlic cloves, sliced * Extra virgin olive oil * Red chili flakes * Fresh parsley, chopped * Salt and black pepper * Reserved pasta water * Parmesan, to finish Method 1. Prepare the chicken: Butterfly and lightly pound the chicken until evenly thick. Dredge in seasoned flour, beaten eggs, then panko breadcrumbs. 2. Fry: Heat olive oil over medium heat. Fry chicken, flipping as needed, until golden, crispy and cooked through. Set aside. 3. Tomato sauce: Sauté shallot and garlic in olive oil until fragrant. Add San Marzano tomatoes, basil stems, salt and pepper. Simmer for 30–45 minutes. Remove basil stems and lightly blend if desired. 4. Assemble: Spoon tomato sauce over the chicken. Top with bocconcini and Parmesan. Bake at 425°F until melted and bubbling. Broil for the final 1–2 minutes until lightly golden. 5. Spaghetti: Cook spaghetti in generously salted water until al dente. Reserve some pasta water. Gently sauté sliced garlic and chili flakes in olive oil. Add spaghetti, parsley, black pepper and a splash of pasta water. Toss until glossy and emulsified. 6. Serve: Plate the crispy chicken parmesan and top with spaghetti. Finish with freshly grated Parmesan and fresh basil. #chickenparmesan #spaghetti #asmr #EasyRecipes

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