Boneless skinless chicken breasts
plain bread crumbs
fresh ground pepper
1/2 cup flour
fresh parmesan cheese
your favorite red sauce
spaghetti or angel hair pasta
flat leaf parsleyPrep your ingredients before you start cooking. Believe me, it will pay off. I start by lining up my flour, beaten egg(s), and bread crumbs. I like to buy plain bread crumbs and season myself, but you can buy the Italian bread crumbs if you like. If you have plain, sprinkle out however much you will need-depending on how much chicken you are making- in a dish and season with the amount of salt, pepper, garlic granules, and oregano to your liking. Stir it together.
Lay out a cutting board, and tear a piece of plastic wrap the same size. I don't have a picture of this because today I was lazy and bought the thin-cut chicken so I didn't have to pound it out. =)Put your chicken on the cutting board and cover with the plastic wrap. Using the flat side of a meat tenderizer, pound your chicken to almost double the size. Lightly dust in flour, then cover with egg, and then into the bread crumbs. Place in a hot skillet with EVOO. I use my oven-safe skillet so that when I transfer it to the oven I don't have to dirty another dish. Make sure you have an oven-safe handle before you do that, otherwise after browning on both sides, transfer to a baking dish. After browned on both sides, bake in a 400 oven for 20-25 minutes. While the chicken is cooking, cook your pasta and heat your sauce. When the chicken is done, pull it out of the oven and add the mozzerella cheese to the top. Put back in the oven to melt the cheese. I don't add the sauce to the chicken until it's time to plate it because I don't like soggy breading. Plate it up as shown, cover with sauce, sprinkle with freshly grated parmesan, and garnish with finely chopped parsley.
Tell me the last time you saw something this pretty!