Wednesday, October 8, 2008

Chicken Parmesan

6 oz angel hair pasta
2 large breasts, halved
to taste coarse-grained salt
to taste freshly ground black pepper
1 egg white
½ C italian bread crumbs
1 tsp each flip olive oil
1 jar tomato sauce
¼ C mozzarella, grated
¼ C grated parmesan

1. Pound the chicken breasts between 2 pieces of wax paper with the flat side of a meat mallet. Season the chicken with salt and pepper.
2. In a shallow dish, whisk together the egg white, salt, and pepper. Add a splash of water if the mixture is too thick. Place bread crumbs in another shallow dish.
Dip the chicken first in the egg white and then in the bread crumbs. Let the chicken rest on a rack for 5 minutes.
3. Bring a large pot of water to a boil. Add the salt.
4. Preheat oven to 375 degrees F.
5. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook, turning once, until lightly golden, about 5 minutes per side.
6. Place a thin coating of tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the chicken over sauce. Cover the chicken with remaining sauce, sprinkle with Parmesan & Mozzarella cheese and bake until cheese is melted, about 5 to 10 minutes.
7. Add the pasta to water and cook until al dente.