Week 39, Recipe 2: Pan Fried Italian Chicken with Pasta

NOTES

• Recipe modified from Taste of Home
• I did some pre-prep so I could quickly make dinner when I got home from work. I flattened the chicken and put in a container in the fridge, pre-mixed the bread crumb mixture, and set out all other ingredients/utensils I would need. I even had a large pot filled with water ready to turn on high for the pasta the minute I walked in the door. Seems strange but just setting everything out (cutting board, spices, knife, oil, etc.) helps SO much after a long day!

INGREDIENTS

• 3/4 ish jar tomato basil or three cheese marinara sauce
• Boneless skinless chicken breasts
• 3/4 c. dry brad crumbs
• 2 tsp oregano
• 1 tsp basil
• 1/4 tsp salt
• 2 eggs
• 2 tbsp water
• 1/2 c. all purpose-flour
• 1/4 c. olive oil
• 1 c. shredded mozzarella cheese
• 1/2 c. shredded Parmesan cheese
• Hot cooked angel hair pasta

DIRECTIONS
1. Cook pasta according to directions.
2. In a saucepan, heat the marinara sauce over medium-low heat.
3. Meanwhile, flatten the chicken breasts by setting them on a cutting board, covering with plastic wrap, and pounding lightly with the flat side of a mallet until about 1/4-inch thick.
4. In shallow bowl #1, mix the bread crumbs, oregano, basil, and salt.
5. In shallow bowl #2, whisk water and eggs.
6. In shallow bowl #3, add flour.
7. Coat the chicken first with flour, then dip in egg mixture, then in the bread crumb mixture.
8. Cook the chicken in a thin layer of oil in a large skillet for 4-6 minutes on each side or until juices run clear.
9. Serve chicken over a plate of pasta. Spoon marinara sauce over chicken and sprinkle with cheeses.