Who doesn't love chicken parmesan?! That crisp, golden crust around tender chicken in a zesty marinara sauce, with pasta and melted mozzarella... Mmmmm. This dish is equally perfect for a quick weeknight dinner, or a fancy evening in. Pair it with a salad and rolls or garlic bread (and a bottle of Martinelli's, for something extra special). :)
1 (12 ounce) package angel hair, linguine or spaghetti noodles
4 boneless skinless chicken breasts
1 large egg, lightly beaten
1/2 cup Italian seasoned breadcrumbs
3 tablespoons butter or margarine
2 cups (approx.) seasoned spaghetti sauce (according to preference
4 slices mozzarella cheese
1 tablespoon parmesan cheese (for sprinkling)
1/4 cup fresh parsley or basil sprig, chopped
Place the chicken between two sheets of heavy duty plastic wrap and flatten with a meat mallet to about 1/3 inch thickness. Dip chicken in the egg and coat with breadcrumbs. Melt butter in a large skillet over medium heat. Add the chicken and cook for 6-8 minutes on each side, or until chicken is fork tender and no pink remains. While chicken is cooking, bring water to a boil for pasta. When chicken is cooked, pour spaghetti sauce into pan around chicken (but not covering it). Turn heat to low and heat sauce thoroughly. Cook pasta according to package directions. While pasta is cooking, place a slice of mozzarella on each chicken breast; cover, turn heat to warm, and allow cheese to melt. To serve: Place the angel hair onto individual plates; pour 3/4 sauce over pasta. Arrange chicken atop the bed of pasta and drizzle small amount of sauce over chicken; sprinkle with parmesan. Garnish with fresh parsley or basil and serve immediately.
1 comment:
Oh my gosh, Lauren, I tried this recipe last night for a dinner party with friends... Fantastic!! :) You have always been such an amazing cook - I'll never forget that delicious pre-Thanksgiving dinner you made. Cooked to perfection. This site is great! Keep the recipes coming!
Post a Comment