Pan-Fried Chicken-and-Ham Parmesan

Pan-Fried Chicken-and-Ham Parmesan
Pan-Fried Chicken-and-Ham Parmesan

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cook Time: 8 minutes

  • Bake: 8 minutes

  • Yield: Makes 4 servings

  • Ingredients

  • 4

    (6-oz.) skinned and boned chicken breasts

  • 1

    teaspoon salt

  • 1/2

    teaspoon pepper

  • 1

    large egg

  • 1/4

    cup all-purpose flour

  • 2/3

    cup Italian-seasoned breadcrumbs

  • 2

    tablespoons olive oil

  • 8

    thinly sliced smoked deli ham slices (about 1/4 lb.)

  • 4

    (1-oz.) fresh mozzarella cheese slices

  • Garlic-Herb Pasta

Directions

Sautéed Grape Tomatoes Preparation 1. Preheat oven to 350°. Sprinkle chicken with salt and pepper. Whisk together egg and 2 Tbsp. water. Dredge chicken in flour; dip in egg mixture, and dredge in breadcrumbs, shaking off excess. 2. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 3 to 4 minutes on each side or until golden. Top chicken with ham and cheese. 3. Bake chicken in skillet at 350° for 8 minutes or until cheese is melted. Serve over Garlic-Herb Pasta; top with Sautéed Grape Tomatoes. Garlic-Herb Pasta: Cook 8 oz. vermicelli according to package directions; drain. Toss with 1/4 cup Garlic-Herb Butter. Season with salt to taste. Makes 4 servings. Garlic-Herb Butter: Stir together 1/2 cup softened butter; 1 large garlic clove, pressed; 2/3 cup chopped fresh basil; 1/4 cup chopped fresh parsley; and 1/4 tsp. salt until well blended. Use immediately, or cover and chill up to 3 days. For longer storage, form into a log or press into ice cube trays, and wrap tightly with plastic wrap; freeze up to 1 month. Makes 1/2 cup. Prep: 15 min.

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