One of the most easily made
Italian entree is Chicken breasts, flattened, breaded and cooked until
golden brown all over.
|4||Boneless breast boned, halved||4|
|Salt & freshly ground Pepper to taste|
|1||Large or Jumbo Egg||1|
|2 tbsp||Water||30 mL|
|1 cup or more||Seasoned bread crumbs||250 mL or more|
|1/2 cup||Parmesan cheese||125 mL|
|1 tbsp||Vegetable or corn oil||15 mL|
|1/2 tbsp||Butter||7 mL|
|2 cup||Meatless pasta sauce||500 mL|
|Fresh basil and fresh oregano|
|1 cup||Grated or shredded Mozzarella cheese||250 mL|
|Spaghetti or other favorite pasta|
|Cover the bottom of a 8x14-inch baking pan with 1 cup of
sauce. Sprinkle over the top snipped fresh basil and oregano and about 1/2
tsp of granulated garlic. Set aside.
Trim off thin cartilage, place the chicken one at a time between 2 pieces of plastic wrap and pound lightly on both sides with a mallet until about 1/4 inch thick. Season with salt and freshly ground pepper.
Beat the egg with water in a flat dish. In another flat dish mix together bread crumbs and parmesan cheese. Dip the breasts in egg, then in bread crumb mixture and coat on all sides.
Heat the oil and butter in large skillet over medium high heat. Cook chicken in batches until golden brown about 3 - 4 min. on each side. Set aside on a plate.
When all the chicken is cooked, place on top of the sauce. Add the remaining sauce around the edges of the chicken and sprinkle with Mozzarella cheese. Bake in 400-degree oven until cooked through and cheese is melted, about 15 minutes.
Meanwhile, bring a pot of salted water to a boil and cook pasta until al dente.
Serve chicken alongside pasta, topped with remaining tomato sauce.