Pan-Fried Chicken-and-Ham with pasta
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4skinned and boned chicken breasts
2/3 citalian seasoned bread crumbs
2 Tbspolive oil
8 slicedeli ham
8 ozmozzarella cheese, sliced or shredded
8 ozvermicelli, cooked
1/2 cgarlic herb butter-recipe below
14 1/2 ozcan of diced tomatoes (i use the italian seasoned)
1 small can(s)mushrooms
How to Make Pan-Fried Chicken-and-Ham with pasta
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.
- 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.Bake chicken in oven at 350° for 8 minutes or until cheese is melted. **Note:If you have a cast iron skillet, you can just put that in the oven. If not, most skillets with non-metal handles can be put in the oven if you cover the handle tightly with foil. HOWEVER, if you are unsure about yours then just transfer chicken to a baking dish and bake in that**
- While chicken is baking, cook pasta til done to your liking (I boil 7-8 minutes)and saute mushrooms about 2 minutes in 1 Tablespoon of garlic herb butter, add tomatoes and heat through.
- When chicken is ready, melt garlic herb butter and toss with pasta, place cooked chicken on top of pasta on each plate and top with mushrooms & tomatoes.
- TO MAKE GARLIC-HERB BUTTER: 2 c. butter
1/4 c. each of minced parsley and minced garlic. (You can also add Italian or other seasonings to your taste) Blend ingredients well. Form into ball. Makes 2 cups. Will keep in refrigerator for 2 weeks