Season to taste with salt and freshly ground pepper. Add the pasta and toss until warmed through. While the chicken is baking, reheat the pasta sauce if necessary. Adjust the oven setting to broil and continue to cook until the cheese bubbles and is lightly golden, about 1 to 2 minutes longer. Cook until the chicken is just cooked through and the cheese melts, about 4 minutes. Sprinkle with the Parmigiano-Reggiano, and transfer the skillet to the oven. Spoon 1/4 cup of the tomato sauce over each breast and divide the mozzarella slices evenly among the chicken pieces. Turn the chicken breasts to the other side, add the remaining 2 tablespoons of olive oil and cook for 2 minutes longer. Place the chicken, smooth side down, into the skillet and cook for 4 minutes. When all of the breasts are breaded, heat half of the olive oil in a large skillet over medium heat. Transfer to a plate and repeat with remaining breasts. Dip each chicken breast into the flour, then the beaten egg mixture, and finally into the bread crumbs, shaking to rid of excess between each step. Place the bread crumbs into a third small bowl. Place the egg and milk into a second small bowl. Season each chicken breast with 1/2 teaspoon of the Essence and 1/8 teaspoon salt. Position rack in upper third of oven and preheat oven to 400 degrees F. 4 boneless, skinless chicken breasts (5 to 6 ounces each)ġ/2 teaspoon salt, plus more for seasoning pastaġ recipe Oven Roasted Tomato Sauce, recipe follows, or your favorite red pasta sauceġ pound linguine, cooked al dente and kept warmĢ tablespoons chiffonade fresh basil leaves
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