pan-fried chicken-and-ham with pasta

★★★★★ 1 Review
craigandnay avatar
By Renee Klevenhagen
from Charlotte, NC

We like spaghetti and we like chicken cor don blue so this is a good recipe that has most of the ingredients of those two meals. It's pretty easy to make and since most of these things go on sale (at least here in North Carolina) pretty regularly it isn't expensive to make.

★★★★★ 1 Review
serves 4
prep time 10 Min
cook time 20 Min
method Pan Fry

Ingredients For pan-fried chicken-and-ham with pasta

  • 4
    skinned and boned chicken breasts
  • 1/2 tsp
    pepper
  • 1 tsp
    salt
  • 1 lg
    egg
  • 1/4 c
    flour
  • 2/3 c
    italian seasoned bread crumbs
  • 2 Tbsp
    olive oil
  • 8 slice
    deli ham
  • 8 oz
    mozzarella cheese, sliced or shredded
  • 8 oz
    vermicelli, cooked
  • 1/2 c
    garlic herb butter-recipe below
  • 14 1/2 oz
    can of diced tomatoes (i use the italian seasoned)
  • 1 small can
    mushrooms
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How To Make pan-fried chicken-and-ham with pasta

  • 1
    Preparation 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.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**
  • 3
    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.
  • 4
    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.
  • 5
    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

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