Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken breasts (cut into four 4-ounce pieces)
  • 1 large egg (beaten)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion (diced)
  • 3 cloves garlic (minced)
  • 16 ounces tomato sauce (8 ounce cans )
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 8 ounces linguine (uncooked)
  • 8 ounces mozzarella cheese (shredded and divided)
  • 1 tablespoon chopped fresh Italian flat-leaf parsley

Instruction

  • Prepare dipping station with 2 bowls, add egg to the first bowl with a tablespoon of water, beat to create your egg wash.
  • Add grated Parmesan to the second bowl.
  • Dip chicken into the egg and then in the Parmesan cheese, pressing it onto the chicken if necessary. Turn the chicken and repeat on the other side.
  • Heat oil in a large nonstick skillet on medium heat. Add onions and garlic; cook until softening, about 3 minutes. Add chicken to the skillet; cook for 3 minutes on each side. Add tomato sauce, sprinkle with Italian seasoning, salt and pepper. Stir the sauce and cover.
  • Simmer 15 min. or until chicken is done (165ºF).
  • Meanwhile, cook pasta in a large pot as directed on the package. Drain and set aside.
  • Sprinkle shredded cheese over chicken; cook 2 to 3 minutes or until mozzarella is melted. Top with fresh herbs and more grated cheese.
  • Drain pasta. Serve with chicken.