- 4 boneless, skinless chicken breasts
- 1 – 2 C Italian seasoned bread crumbs
- ½ C grated Asiago/Parmesan cheese
- 1 egg
- 3 – 4 C Sauce of your choice
- 2 – 3 C shredded mozzarella cheese
- Fettuccine noodles, cooked according to directions on box
- Olive oil
Preheat oven to 350°. Prepare a baking dish by lightly coating with olive oil to prevent sticking. In a shallow bowl that is large enough to fit the chicken breast, combine bread crumbs and Parmesan cheese. In a separate shallow bowl, combine beaten egg and milk. Coat each chicken breast in milk mixture and then bread crumb mixture so that each breast is completely coated. Place in prepared pan and coat with sauce. Sprinkle mozzarella cheese over the top, cover with foil and bake for 25 – 30 min or until no pink remains in chicken. Drain noodles and coat with olive oil or butter. Make a bed of pasta on each plate and over with chicken breast and sauce. Serves 4. Note: For added flavor add about 3 – 4 tablespoons of burgundy wine to your sauce and extra garlic, basil and oregano to your bread crumbs. For crispier crust, Lightly pan fry breaded chicken in olive oil until crusty.
Vegetarian Option: Substitute the chicken with slices of peeled eggplant that are breaded and pan fried until crispy. Bake as above or until cheese is melted and sauce is bubbly.