Ivy Magruder, the executive chef at Panorama, recently visited the set of KSDK’s Show Me St. Louis to talk about an upcoming Art at the Table whiskey dinner and show Heidi Glaus and the Channel 5 gang how to make his Breaded-Grilled Chicken and “Spaghetti.” Here’s the recipe for the dish, which quickly is becoming a favorite on Panorama’s new fall menu.
Breaded-Grilled Chicken and “Spaghetti”
4 breaded and cooked chicken breasts (see below)
2 cups of charred tomato coulis (see below)
1 cup of wild mushrooms, chopped
1 tablespoon of garlic
2 cups of spaghetti squash, cooked (see below)
3 tablespoons basil, chopped
¼ cup of Parmesan cheese
3 tablespoons of oil
In a large skillet, heat oil. Add mushrooms and sauté until tender. Add garlic, squash, tomato coulis. Heat and season to taste. Right before plating, toss in basil. Place chicken and Parmesan on top.
That sounds a little too easy, like we’re leaving a step or five. How are you supposed to cook the breaded chicken? Or the charred tomato coulis? Or the spaghetti squash? Take a look below for the some of the preparatory recipes.
4 chicken breast, pounded thin
1 cup of flour, seasoned with salt and pepper
2 eggs, whisked
2 cups of bread crumbs, with herbs
Coat chicken breast with flour. Dredge in egg. Dredge in bread crumbs. Coat evenly. Grill until tender and juices run clear. Set aside.
Charred tomato coulis
2 tablespoons of white wine vinegar
A pinch of salt
1 tablespoon of chopped garlic
1 tablespoon of extra-virgin olive oil
Broil the tomatoes until charred. Put the tomatoes in a bowl and cover tightly with plastic wrap. Set aside to steam for 5 minutes. Transfer the tomatoes to a blender with the vinegar and garlic and puree until smooth. While the motor is running, drizzle in the oil until incorporated. Season to taste. Set aside.
2 spaghetti squash, halved and seeded
3 tablespoons of extra-virgin olive oil
1 tablespoon of lemon juice
Salt and pepper
Preheat oven to 425 degrees. Drizzle squash flesh with half the olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour. When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl. Toss with remaining oil and lemon juice. Set aside.