Tuesday, February 28, 2012
4 boneless chicken breasts
1 can diced tomatoes, Italian style
1 can Hunts Garlic Herb spaghetti sauce
Progresso Crispy Panko Bread Crumbs
Egg and milk (for egg wash)
1/2 # spaghetti
Shredded mozarella cheese
Fresh parmesan (to be grated)
I used a cast iron skillet. Pour enough oil to almost cover chicken breasts.
While heating oil to medium high, rinse the chicken breasts and place to bowl with flour and completely cover on both sides. Then dip in egg wash. Finally in a zip locked bag, place the panko bread crumbs along with 1 breast at a time and coat it thoroughly.
Place all the chicken on a paper towel covered plate and put in refrigerator for about 20 minutes.
Make sure your oil is not smoking, that would mean it's too hot. You may want to take it off the stove for a few minutes to cool a bit.
Place breasts in pan and fry for at least 12 minutes and should be medium browned. I did mine a little too long on the one side, but I love crunchy chicken and these Panko bread crumbs are awesome.
Turn over and brown on the other side for another 12 to 14 minutes.. Place on paper towel lined plate.
While this is being fried, cook your spaghetti and drain. Keep warm in a pot with lid on til you're ready to serve. Also in another saucepan, place the diced tomatoes and tomato sauce to heat through and bubble slightly.
Now it's time to eat.
Put the chicken breast on an oven proof plate and cover with mozarella. Put into oven to broil just enough to allow the cheese to melt and bubble. Remove from oven and put about two spoonfuls of sauce over the chicken and I used my grater for the parmesan and added the finishing touch (like Olive Garden) on top as well as a nice serving of the spaghetti noodles with sauce and a little more parmesan on top of it.
And voila!!!! A very yummy dinner. Delicioso!!!!
This was my husband's plate, mine is on top ..