Chicken Parmesan

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and small dice the onion. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Tear the mozzarella cheese into bite-sized pieces. Halve the squash lengthwise; cut crosswise into 1-inch-thick pieces. Pick the basil leaves off the stems; discard the stems.

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in a single layer; cook, without stirring, 4 to 5 minutes on the first side, or until lightly browned. Flip the chicken and add the onion and half the garlic paste; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the tomato sauce and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened and the chicken is cooked through. Season with salt and pepper to taste. Transfer to a baking dish in an even layer. Rinse and wipe out the pan.

While the chicken and sauce cook, lightly oil a sheet pan. Divide the dough into 4 equal-sized balls. On a dry work surface, using your hands, roll each ball into a log about 6 inches long. (If the dough is resistant, let rest for 5 minutes.) Transfer to the prepared sheet pan. Using your fingers, press both ends of each log into the sheet pan to adhere. Top the cooked chicken and sauce with the breadcrumbs, mozzarella cheese, and half the parmesan cheese. Season with salt and pepper.

Bake the breadsticks and chicken parmesan 14 to 16 minutes, or until the breadsticks are lightly browned and the mozzarella cheese has melted. Remove from the oven.

While the breadsticks and chicken parmesan bake, in the pan used to cook the chicken and sauce, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 6 minutes, or until browned and softened. Transfer to a serving dish. Drizzle with olive oil and season with salt and pepper to taste. Garnish with half the basil (tearing the leaves just before adding).

In a large bowl, combine 2 tablespoons of olive oil and as much of the remaining garlic paste as you'd like; season with salt and pepper. Add the baked breadsticks; stir to coat. Letting any excess oil drip off, transfer to a serving dish. Garnish with the remaining parmesan cheese. Garnish the baked chicken parmesan with the remaining basil (tearing the leaves just before adding). Serve with the finished breadsticks and cooked squash on the side. Enjoy!