Chicken Breast Parmesan:
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If you like chicken and pasta, this dish will put you in paradise. |
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What you need. |
What you do. |
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Red sauce from recipe in archive. |
Heat sauce and keep hot. |
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2 chicken breasts, skinned, boned, and cut in half. 1 cup white
Chablis or Zinfandel. |
Place chicken in a shallow bowl. Cover with wine. Cover with
plastic wrap and refrigerate for 4 hours. |
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Preheat oven to 350 deg. |
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1 cup bread crumbs, 1/2 cup Parmesan cheese, 1 tbsp. dried crushed
oregano. |
Mix the bread crumbs, Parmesan, and oregano in a shallow bowl. |
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4 eggs, 1/4 tsp. each of salt and pepper. |
In a shallow bowl, beat the eggs until smooth. Add salt and pepper. |
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Olive oil. |
Oil a shallow baking dish. Drain chicken and pat dry. Dip each
piece in the egg mix. Allow excess to drip off. Dredge in the
crumb mix. Shake off excess. Arrange pieces in the baking dish. |
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Turn on oven broiler and place the chicken under it. Broil for
6 min. |
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Turn the chicken and broil other side for 5 min. |
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Turn off broiler and set oven to 350 deg. Bake for 1/2 hour. |
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1 lb. or more of linguine. |
In a suitable pan boil enough water to cook the linguine. Put
linguine in boiling water and cook until al dente. |
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Drain the linguine and serve the pasta, chicken, and red sauce
immediately. |