Serve this 30 minute Italian-style chicken recipe over your favorite pasta. Use a good quality, flavorful spaghetti sauce for best results.
8 ounces pasta (spaghetti, penne, rotini, etc.)
4 skinless, boneless, chicken breast halves
1/4 cup all purpose flour
3 tablespoons oil, divided
4 slices Mozzarella cheese
2 cups chunky spaghetti sauce
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
Place each piece of chicken between waxed paper. Pound with a mallet or rolling pin to 1/4-inch thickness.
Dredge each chicken breast in flour to lightly coat. Tap off any excess.
Add two tablespoons of the oil to a large skillet over medium high heat. When hot, add the chicken and cook 3-4 minutes per side or until lightly browned and cooked through. Juices should run clear when chicken is pierced with a knife.
Place one slice of Mozzarella on top of each chicken breast. Cover skillet and cook for 1-2 minutes or until cheese starts to melt.
In a saucepan, heat the spaghetti sauce until simmering. Toss the pasta with the remaining oil.
To serve, spread some of the sauce on each individual dinner plate. Add the pasta on top. Top with a chicken breast and spoon some more of the sauce over the top.
If desired, sprinkle with parsley. Season as needed with salt and pepper.
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reviews & comments
March 8, 2014
LOVED IT!
November 25, 2013
This is a new favorite. I season the flour before dredgeing the flour in it to give it a little extra flavor. I also add a little red wine to the spaghetti sauce to dress it up a bit along with some fresh herbs.
October 30, 2013
This was delicious and a great quick meal for dinner.
Saved this to my recipe box to try next weekend when the kids are home from college. They'll love it.
August 19, 2011
Easy and delicious!