Parmesan and Herb-Crusted Chicken with Creamy Pesto Spaghetti and Stuffed Tomato

Entered into the 2010 EatWell@School cooking competition by Martin Luther King Jr. Early College.

Yield: 8 servings


Parmesan and Herb-Crusted Chicken:

  • 12 oz. boneless, skinless chicken breast
  • 3 oz. egg
  • 2 oz. milk
  • 2.5 oz. flour
  • 3½ oz. cornmeal
  • 2 tsp basil, dry
  • 2 tsp parsley, dry
  • 1 tsp oregano, dry
  • 1 tsp garlic powder

Creamy Pesto Spaghetti:

  • 1 Tbs vegetable oil
  • 0.5 oz. flour
  • 12 oz. milk
  • 1 Tbs basil, dry
  • 2 tsp garlic powder
  • ¼ oz. parmesan cheese (plus ¼ oz. for garnish)
  • 25 oz. spinach
  • 1 tsp lemon, juiced
  • 6 oz spaghetti
  • Salt and pepper to taste

Stuffed Tomatoes:

  • 2 tomatoes, halved
  • ½ granny smith apple, diced into small pieces
  • ½ each green and red bell peppers, diced into small pieces
  • 1/2 yellow onion, diced into small pieces
  • 1 tsp garlic powder
  • ½ oz. cornmeal
  • 1 oz. vegetable oil
  • Salt and pepper to taste


Parmesan and Herb Crusted Chicken:

  1. Preheat oven at 350°F.
  2. Mix cornmeal, basil, parsley, oregano, and garlic in a bowl. In two separate bowls put flour in one and milk in the other.
  3. Dip chicken pieces in the flour, then the milk and then into cornmeal mix. Place on a sheet pan with parchment paper.
  4. Bake at 350°F for 15 minutes or until chicken is fully cooked and is golden brown.
  5. Serve.

Creamy Pesto Spaghetti:

  1. In a sauce pan, heat the vegetable oil and whisk in flour, a little bit at a time, to make a roux. Add milk and mix to combine.
  2. Add the basil and garlic, mix, and continue to simmer on low heat.
  3. Puree spinach in a food processor or blender.
  4. After five minutes of simmering the sauce, add pureed spinach, parmesan cheese and lemon juice. Mix well and remove from heat.
  5. In a sauce pan or pot, bring water to a boil. Add pasta.
  6. Cook until “al dente.” (“Al dente” means “to the tooth” and refers to pasta that is still a little bit chewy, or toothsome – not mushy!)
  7. Toss with sauce and serve.

Stuffed Tomatoes:

  1. Preheat oven at 350°F.
  2. Take the cores out of the tomatoes. Chop the cores and sauté with apples, green and red peppers, and yellow onion. Add cornmeal and garlic and mix.
  3. On a cookie sheet, place tomatoes and brush with oil. Cook for five minutes in oven. Remove.
  4. Stuff tomatoes with vegetable mixture.
  5. Bake or broil for two to three minutes or until caramelized.
  6. Serve.

Recipe By: EatWell@School