The recipe:
First, prep the chicken by cutting each breast in half lengthwise to create thin pieces. Place the slices in a plastic bag or under parchment paper, then flatten them using your hand or a meat tenderizer.
Next, bread the chicken by whisking eggs in one bowl and placing breadcrumbs in another. Dip each piece of chicken into the egg wash, then coat with breadcrumbs.
Fry the breaded chicken in olive oil over medium heat, flipping halfway, and cook until done.
While the chicken cooks, boil water and prepare the pasta. For toppings, cut mozzarella balls, slice tomatoes, and chop fresh parsley or basil.
To serve, place pasta in a bowl and drizzle with olive oil. Add the chicken, mozzarella, tomatoes, and parsley!
I finished with a little bit more olive oil, salt and pepper and a spoonful of pesto (you know I love my pesto).
Summer Chicken Parm
Ingredients
- 2 chicken breasts
- 2 eggs
- 1 cup breadcrumbs
- 8 ounces angel hair pasta
- 1 large tomato, thinly sliced
- 1 cup mozzarella, diced
- 1/4 cup chopped basil or parsley, to garnish
- olive oil
- salt and pepper, to taste
- Optional: pesto
Instructions
- First, prep the chicken by cutting each breast in half lengthwise to create thin pieces. Place the slices in a plastic bag or under parchment paper, then flatten them using your hand or a meat tenderizer.
- Next, bread the chicken by whisking eggs in one bowl and placing breadcrumbs in another. Dip each piece of chicken into the egg wash, then coat with breadcrumbs.
- Fry the breaded chicken in olive oil over medium heat, flipping halfway, and cook until done.
- While the chicken cooks, boil water and prepare the pasta. For toppings, cut mozzarella balls, slice tomatoes, and chop fresh parsley or basil.
- To serve, place pasta in a bowl and drizzle with olive oil. Add the chicken, mozzarella, tomatoes, and parsley.
- I finished with a little bit more olive oil, salt and pepper and a spoonful of pesto (you know I love my pesto).
