Chicken Parmesan with Fresh Heirloom Tomato Sauce

Fettuccine Pasta Ingredients:

• 1 3/4 Cups 00 Flour
• 2 Large Eggs
• 1 tsp Salt
• Semolina

Basil Gremolata Ingredients:

• 3⁄4 Cup Fresh Basil (finely chopped)
• 1⁄4 Cup Fresh Flat Leaf Parsley (finely chopped)
• 3 tbsp Olive Oil
• 1 tbsp Lemon Juice
• Lemon Zest of One Lemon
• 2 Garlic Cloves (pressed or finely chopped)

Grated Heirloom Tomato Sauce Ingredients:

• 3 Large Heirloom Tomatoes
• 2 Cloves Fresh Garlic (pressed or finely chopped)
• 1 tsp Italian Seasoning
• 2 tsp Salt
• 1 tsp Ground Black Pepper
• 2 tbsp Olive Oil
• Dash of Avocado Oil

Chicken Parmesan Ingredients:

• 2 Large Chicken Breasts
• 1 tsp Salt
• 1⁄2 tsp Pepper
• 1⁄2 tsp Italian Seasoning
• 1 tbsp Avocado Oil
• 1 Burrata Ball
• 1⁄4 Cup Parmigiano Reggiano (+more for garnish)

Fettuccine Pasta Instructions:

1. Dump flour onto a clean surface and create a well in the center using the back of a measuring cup
2. Crack eggs into the center of the well, then top with salt
3. Beat eggs and salt with a fork, then gradually start to incorporate flour from the edges of the well into the eggs
4. Once the mixture begins to thicken, use a culinary scraper to scrape and fold flour and eggs together until a dough has formed, then lightly knead dough together to create a smooth ball (when you press your finger into the dough, it should bounce back, indicating that it’s done!) *NOTE: do not over-knead the dough, this will overwork the gluten and create a tough pasta
5. Wrap the dough ball in plastic wrap and place in the fridge to rest for a couple hours
6. After resting, lightly flour a clean surface and roll the dough out until it will fit into a pasta maker, then begin to thin the dough strips out
7. Once completely thinned, slice the pasta into fettuccine noodles with a knife, or use a fettuccine attachment on your pasta maker to create the noodles
8. Set the noodle nests into a generous amount of semolina as you go
9. Boil the pasta in heavily salted water for 3-5 minutes, then strain and plate

Basil Gremolata Instructions:

1. Finely chop basil, parsley, and garlic (or use a press for the garlic) and add to a bowl
2. Add the lemon zest, lemon juice, and olive oil, then toss everything together until combined
3. Set aside to allow the flavors to marry while you prepare the rest of the meal

Grated Heirloom Tomato Sauce Instructions:

1. Start by grating the heirloom tomatoes over a bowl; finely chop or press 2 garlic cloves and set aside
2. Heat a dash of avocado oil in your sauce pan over medium-low heat, and then add in the garlic cloves and sauté until fragrant
3. Add the tomato sauce to the pan, followed by the seasonings, olive oil, and fresh basil
4. Stir to combine, and then turn the heat down to low and cover the sauce to simmer for 20-30 minutes
5. Once ready, taste and adjust salt as needed; spoon over the chicken and bed of pasta

Chicken Parmesan Instructions:

1. Start by pounding two large chicken breasts until they’re about 1⁄2 inch thick, then season the top with half of your salt, pepper, and Italian seasoning 
2. Preheat your stainless steel pan with avocado oil, then add your chicken breasts to the pan - seasoning side down 
3. Season the top of the chicken breasts with your remaining salt, pepper, and Italian seasoning blend, then cook for about 5 minutes until the chicken is golden and easily releases from the pan 
4. Flip and cook for another 3-5 minutes until the chicken is cooked all the way through, then cut the heat 
5. Spoon most of the grated heirloom tomato sauce over the top of the chicken, then grate fresh Parmigiano Reggiano over that 
6. Place chicken over a bed of fettuccine noodles and additional sauce, then top with fresh burrata, basil gremolata, a drizzle of extra virgin olive oil, and more freshly grated Parmigiano Reggiano