- 30 mins
- 45 mins
Ingredients
- 2 (6 oz. ) chicken breasts
- Salt and Pepper
- 4 oz. capellini
- 1 lg. egg
- 1 Tbl flour
- 1 oz. Parmesan cheese, grated (1/2 cup)
- 1/2 cup panic crumbs.
- 1/2 teas garlic powder
- 1/2 teas dried oregano
- 1/2 cup vegetable oil
- 2 oz. mozzarella cheese ,shedded (1/2 cup)
Preparation
Step 1
Pound breasts between 2 pieces of waxed paper to an even 1/2 inch thickness. Season with salt and pepper, let stand at room temperature for 20 minutes.
Bring 2 quarts of water to a boil in a large sauce pan over high heat. Add pasta and 1/2 Tablespoon salt and cook, stirring often until al dente. Drain and return to pot Toss with 3/4 cup favorite pastas sauce.
Meanwhile whisk egg and flour in a shallow dish until smooth.Combine Parmesan, panic, garlic powder, oregano and 1/4 teaspoon pepper in a second shallow bowl. Pat chicken dry with a paper towels. Working with 1 piece at a time, dunk chicken in egg mixture, allowing excess to drop off; then dredge in panic mixture to coat both sides, pressing gently so crumbs adhere. Transfer to plate.
Adjust oven rack 4 inches from broiler. Heat oil in a 10 inch pan over medium-high heat until simmering. Carefully place chicken in skillet and cook until golden brown, about 3 minutes each side.
Transfer chicken to a rimmed cooking sheet sprayed with cookie spray and sprinkle mozzarella cheese evenly over top. . Broil until cheese melts and begins to brown and chicken registers 160 degrees. 2-4 minutes.
Transfer chicken to derving dish. Top each with 2 Tablespoons of your favorite sauce.
Serve with side of pasta.