How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Sunday, June 30, 2013

Chicken Parmesan Express

1 (12 oz) pkg spaghetti, uncooked
4 skinned and boned chicken breast halves
1 large egg, lightly beaten 
1/2 cup Italian- seasoned breadcrumbs
3 tbsp butter or margarine, melted
1 (14 oz) jar spaghetti sauce
1/2 cup (2 oz) shredded mozzarella cheese
1 tbsp Parmesan cheese for sprinkling 
1/4 cup chopped fresh parsley or basil sprigs

1. Cook pasta according to pkg directions. Drain and keep warm.  

2. Place the chicken between two sheets of heavy-duty plastic wrap, and flatten to about 1/4 in. thickness, using a meat mallet or rolling pin.  Dip chicken in the egg and coat with breadcrumbs. 

3. Melt butter in a large skillet over medium heat. Add the chicken and cook 8 mins. on each side.  Remove chicken, and drain it on paper towels; keep warm.  

4. Cook spaghetti sauce in a medium saucepan over medium-high heat until thoroughly heated.  

5. Place the spaghetti on a serving platter; top with the chicken and sprinkle with cheeses.  Garnish with parsley of basil.  

*** "You can use any type of pasta for this dish, depending on your preference." ***

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