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Pan Fried Chicken and Ham with Penne Pasta
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Description
Beautiful and tasty dish suitable for company or just family.
Ingredients
- 4 pieces Skinned And Boneless Chicken Breast
- 1 teaspoon Salt Or Onion Salt
- ½ teaspoons Black Pepper
- ¼ cups Oat Flour (or All-purpose Flour)
- 1 whole Egg
- ½ cups Italian Seasoned Breadcrumbs
- ¼ cups Ground Flaxseed Meal (optional)
- 2 Tablespoons Olive Oil
- 8 slices (thin) Smoked Deli Ham (about 1/4 Lb.)
- 4 slices Mozzarella Or Cheddar Cheese
- 6 whole Roma Tomatoes, Chopped
- 1 clove Garlic, Minced
- For Garlic-herb Pasta
- 1 pound Hot Cooked Penne Pasta
- ¼ cups Butter
- 1 clove Garlic, Minced
- ⅓ cups Fresh Basil
- 2 Tablespoons Fresh Parsley
- ¼ teaspoons Salt
Preparation
Preheat oven to 350 degrees.
Flatten chicken pieces with mallet to uniform thickness. Sprinkle chicken with onion salt and pepper. Mix breadcrumbs and flax meal, if using. Whisk together egg and 2 tablespoons water. Dredge chicken in flour; dip in egg mixture, and dredge in breadcrumbs, shaking off excess.
Cook chicken in hot oil in a large oven-proof skillet over medium-high heat for 3 to 4 minutes on each side or until golden. Top chicken with ham and cheese.
Bake chicken in skillet for 15 minutes or until cheese is melted and chicken cooked through.
Sautee tomatoes with about a clove of garlic, minced. Serve chicken over garlic-herb penne pasta and top with sauteed tomatoes. Garnish with fresh basil and parsley, if desired.
For garlic-herb penne pasta: Cook 1 lb. of penne pasta according to package directions, drain. Toss with 1/4 cup butter and one garlic clove, minced; 1/3 cup fresh basil, 2 tablespoons fresh parsley and 1/4 teaspoon salt.
Serving suggestion: It’s delicious with fresh spinach lightly sauteed in olive oil and garlic.
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