-
1
Prep work... Take 2 sheets of aluminum foil (10x10 inches or so) and crease the corners to make 2 trays.
-
2
The sides should be around an inch high.
-
3
Put your flour in one and the bread crumbs in the other.
-
4
Beat the eggs in a bowl.
-
5
Put sauce in a pan and heat on low.
-
6
Heat water for pasta.
-
7
Put oil in a 10″ saute pan.
-
8
Heat oven to 350.
-
9
Remove chicken breasts from package, clean and trim off excess fat.
-
10
Cut each breast in two, lengthwise... right down the center.
-
11
Youll need a very sharp knife to do this cleanly.
-
12
To make the cut, place the breast on the cutting board, place your hand firmly on top to hold in place and cut evenly with your knife.
-
13
You should now have 2 breasts instead of one.
-
14
Cut remaining breasts.
-
15
So... if you got a package of 3 breasts, youll now have 6.
-
16
Time to crank up the oil!
-
17
I suggest med-high.
-
18
While the oil heats, dredge each breast in flour, dip thoroughly in egg wash and dredge in the bread crumbs.
-
19
Leave the breast sitting in the crumbs off to one side.
-
20
Repeat with the rest of the breasts stacking them on top of the finished breasts in the crumb tray.
-
21
Time to Go For It... Crank up the heated pasta water to hi.
-
22
It should only take a minute or so to come to a boil.
-
23
When it does, add the pasta while the breasts are cooking.
-
24
The oil in the saute pan should be hot.
-
25
Carefully add 3 to 4 breaded breasts to the oil and fry.
-
26
Turn (use tongs for turning) after the undersides are a golden brown.
-
27
This should only take a few minutes.
-
28
Place the cooked breasts on a cookie sheet and top with the provolone cheese.
-
29
Finish off the remaining breasts.
-
30
Slide cookie sheet in the oven to melt the cheese.
-
31
You can discard the aluminum pans that contain the flour and crumbs right to the garbage.
-
32
No clean up there!
-
33
Drain pasta, remove breasts from oven and add a spoon for the sauce.
-
34
Youre done except to serve.
-
35
You can be creative with presentation such as adding Italian parsley sprigs, putting sauce on the plate first and adding the breasts on top or what ever you like.
-
36
I like to go from stove to plate.
-
37
No other dishes or containers involved.
-
38
Less clean up is a good thing.
-
39
You can always add a salad and garlic bread to this meal if desired.
-
40
I usually do.
-
41
Lets Eat!
-
42
Chef Jeff www.the-blogging-chef.com
