Recipe by Southern Living September 2008

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Recipe Summary test

prep:
25 mins
cook:
12 mins
bake:
20 mins
total:
57 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. Whisk together eggs and 2 Tbsp. water.

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  • Sprinkle chicken with salt and pepper. Dredge in breadcrumbs; dip in egg mixture, and dredge again in breadcrumbs.

  • Cook chicken, in batches, in hot oil in a 12-inch heavy skillet over medium heat 2 to 3 minutes on each side or until golden brown.

  • Arrange chicken in a lightly greased 13- x 9-inch baking dish.

  • Spoon marinara sauce over chicken, and sprinkle with Parmesan cheese.

  • Bake at 375° for 15 to 20 minutes or until cheese is melted and a meat thermometer inserted into thickest portion of chicken registers 170°.

  • Meanwhile, prepare pasta according to package directions. Toss hot cooked pasta with butter and parsley. Serve chicken over pasta with Tangy Feta Dressing Over Iceberg.

  • *1 tsp. table salt may be substituted.

  • Tangy Feta Dressing Over Iceberg: Stir together 1/2 cup mayonnaise, 1/2 (4-oz.) package crumbled feta cheese, 2 Tbsp. chopped fresh parsley, and 1 to 2 Tbsp. fresh lemon juice. Stir in pepper to taste. Spoon dressing over 5 cups shredded iceberg lettuce. Makes 4 servings; Prep: 10 min.

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