to save it for later.Chicken Parmesan
A Cooking Light recipe that is totally loved and enjoyed by my family.
Ingredients
| ½ | cup all-purpose flour |
| ¼ | cup grated Parmesan cheese |
| ¼ | tsp black pepper |
| 4 | (6 oz) skinless, boneless chicken breast halves, pounded to approximately ¼" thickness |
| 1 | large egg white, lightly beaten |
| 1 | tablespoon olive oil |
| cooking spray | |
| 3 | cups Quick and Easy Tomato Sauce (see recipe) |
| 1 | cup (4 oz) shredded asiago cheese |
| 4 | ounces uncooked linguine |
| Fresh basil sprigs |
Directions
Preheat oven to 350 degrees.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, parm cheese, and 1/4 tsp pepper in shallow dish.
Place beaten egg white in another shallow dish.
Heat oil over medium heat in large frying pan. Dip chicken in egg, then flour mixture, then add to the pan. Cook for 5 minutes on each side, or until golden. Arrange in a 13×9” baking dish coated with cooking spay. Sprinkle asiago cheese over top. Bake at 350 for 15 minutes.
Cook linguine according to package. Serve with Chicken, sauce, & extra cheese if desired. Garnish with fresh basil.
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