Wednesday, November 08, 2006

Chicken Parmesan

4 boneless, skinless chicken breasts
1/2 stick butter
1 egg
3 cups Italian bread crumbs
1 package shredded mozzarella cheese
1 jar spaghetti sauce (either Prego or Ragu)
1/2 pack linguine

Heat butter in a large skillet. Whip egg in a small bowl with fork; put bread crumbs in another bowl. Flatten chicken breasts with a meat tenderizer until they are of even thickness (about 1/2 - 3/4 in. thick). Dip chicken into egg wash, then coat thoroughly with bread crumbs. Cook chicken in skillet on medium until coating becomes golden brown, about 10-15 minutes. Pour 2 cups spaghetti sauce into skillet. Turn on medium high and cover for 15 minutes.

Boil water in a large pot and cook linguine until noodles are tender. Strain.
Uncover chicken (cut small piece to see if the inside is done) and coat each piece with a thick layer of shredded mozzarella cheese. Cover for another 5 minutes. Serve chicken over pasta.

1 comment:

Anonymous said...

Also great when heated on an outdoor grill.