|Recipe from: joyouslydomestic
Image Credit: Angela
Skillet Chicken Parmesan Over Pasta
“This recipe is a simple variation of traditional Chicken Parmesan. The chicken and sauce can be served with whatever pasta you prefer.” Angela
2 plump chicken breasts, cut in half diagonally and each thin half cut into 2 strips (for a total of 8
1 teaspoon dried Italian herbs
1/2 cup fine breadcrumbs (store-bought or homemade)
1/4 cup grated Parmesan cheese
2 tablespoons butter (cut into small cubes)
2 tablespoons olive oil, plus more to coat chicken
10 ounces spaghetti or pasta of your choice (I used half regular and half whole wheat)
1 jar good-quality marinara sauce (or you favorite homemade version), warmed
1 cup shredded mozzarella and/or provolone cheese
Fresh herbs, to garnish (optional)
Preheat oven to broil or its highest temperature.
Start cooking the pasta in salted, boiled water. Cook just until al dente.
Meanwhile, season chicken liberally with salt and pepper on both sides.
Sprinkle on the Italian herbs.
Preheat a large skillet to medium heat...
NOTE: I often crush up store-bought croutons (usually the garlic and cheese flavor) to use as
breadcrumbs. You get a ton of flavor, a crunchier texture and a little bit of a chunkier crumb.
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