with the flat side of the meat tenderized pound a boneless, skinless chicken breast until it's about a quarter inch thick; season to taste; coat each side with flour; dip in the egg wash (1egg & 4 tbs milk) and then coat both sides with a mixture of Parmesan Cheese, a dash of flour, basil; salt, pepper and fresh parsley. In a large frying pan, heat about a quarter cup of oil. Once the oil is hot cook chicken breasts for about 3-4 minutes per side or until tender and golden brown.
Boil angel hair pasta for 8 minutes in boiling salt water drain and simmer in a sauce pan of canned diced tomatoes juice and all; fresh basil; fresh parsley; fresh mint; salt and pepper and a little garlic salt for another 4 minutes until fork tender.
Plate; serve, spritz with lemon juice and ENJOY!
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ReplyDeleteSounds yummy, thanks for sharing.
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