In a very hot sauté pan, add:
extra virgin olive oil
cubed roma tomatoes
kosher salt & cracked pepper
Sear noodles, stirring occasionally until steaming hot
1 oz. fresca sauce (recipe below)
Toss to combine, serve with feta cheese
For the Parmesan chicken:
First off, you may want to pound the chicken down to about ¼ inch thick, or you could butterfly cut the chicken, so it’s not too thick. This will allow the chicken to cook fully through, while not over-doing the breading.
Combine breadcrumbs, flour, parmesan, and Italian seasoning in one bowl, and cream in another.
Dredge chicken in cream and dip in bowl of breadcrumbs/flour/parmesan.
Fry chicken in pan with some hot oil, a few minutes on each side until golden brown.
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