Chicken Parmesan With Pasta


2 breasts of chicken, cut in half, into two fillets
Flour for dredging
1 Egg
Breadcrumbs for coating
2 tablespoons vegetable oil


Start with cutting your chicken breasts into halves. Season both sides of your chicken with salt and pepper, then dredge each breast in flour. Be sure to coat each side and the edges.
Heat vegetable oil in a large skillet over medium-high heat.
In a small sauce pan, warm your pasta sauce.
Lightly beat 1 egg in a bowl. Put about 1 cup of bread crumbs in another bowl and season with a little garlic powder. Take your floured chicken and dip into the egg wash, coating all over, then into the bread crumbs. Bread all four chicken breasts.
Put the chicken into the skillet and cook for three minutes on each side, or until golden brown on each side. Remove the chicken to a baking sheet. Finish the chicken in the 350 degree oven for 10-15 minutes. {Depending on how thick your chicken breasts, add more or less time.}
In a large pot, boil the water needed for your pasta. We used angel hair which only takes 3-5 minutes to cook. But if you’re using a penne or something denser you’ll need more time for the pasta.
Pull the chicken out and top with mozzarella cheese, put back into the oven to melt the cheese.
Plate the pasta first, topped with chicken and the cover with sauce. If you’re feeling zesty add a little fresh shaved Pecorino-Romano or grated Parmesan cheese!


4.0 servings


Saturday, May 14, 2011 - 7:47am


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