 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
The perfect blend of cheese and little Italy for one delicious and simple dinner :) Definitely became my favorite meal after my Dad and I perfected this recipe! Ingredients:
1 lb uncooked boneless skinless chicken breast |
1 (16 ounce) jar ragu pasta sauce (flavor ( olive oil, tomato, basil) |
2 large eggs |
1 cup flour (optional) |
1 cup italian style breadcrumbs |
1 cup milk (optional) |
2 cups shredded fresh mozzarella cheese |
1 cup grated parmesan cheese |
1 lb linguine |
2 tablespoons olive oil |
Directions:
1. wash the chicken breasts and pat dry with a paper towel.
2. cut chicken in half the long way - so chicken is just as wide, but thinner.
3. put flour, milk, eggs, and bread crumbs in separate bowls.
4. dip chicken (covering completely) in first the milk, then the flour, then the eggs, and then the bread crumbs (or just the last two if omitting the flour and milk)- compile breaded chicken on a plate.
5. heat olive oil in a medium sized frying pan over medium heat.
6. when oil is heated, lay as many breaded chicken breasts in the pan as you can without overlapping them.
7. brown both sides of the chicken (roughly 2 minutes in the pan per side)- repeat this and last step until all chicken pieces have been browned.
8. pour Ragu into an 11X17 baking dish.
9. place browned chicken into the baking dish leaving the top of the chicken exposed.
10. evenly disperse parmesan cheese and then the mozzarella cheese over entire baking dish.
11. bake at 350 degrees for 10 minutes or until cheese/sauce begins to bubble.
12. serve over cooked linguine noodles made according to the package.
|
|