Pan-Fried Chicken-and-Ham Parmesan

By ccavaletti

Ingredients

• Garlic-Herb Pasta:
• 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
• Sautéed Grape Tomatoes
• 8 oz. vermicelli
• Garlic-Herb Butter:
• 1/2 cup softened butter
• 1 large garlic clove, pressed
• 2/3 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/4 tsp. salt

Details

Servings 4
Adapted from southernliving.com

Preparation

Step 1

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.

Southern Living
FEBRUARY 2009