This is literally my new favorite meal. Becca and I stayed in last Saturday night to relax and thought we would take advantage of my moms fabulous kitchen - so naturally we were in the mood to cook up a storm - this is what we came up with. It’s easier than it looks, I promise and we went to bed SO full and happy. Enjoy!
Pan-Fried Chicken
Ingredients
- 4 (6-oz.) skinned and boned chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 large egg
- 1/4 cup all-purpose flour
- 2/3 cup Italian-seasoned breadcrumbs
- 2 tablespoons olive oil
- 4 (1-oz.) fresh mozzarella cheese slices
Preparation
1. Preheat oven to 350°. Sprinkle chicken with salt and pepper. Whisk together egg and 2 Tbsp. water. Dredge chicken in flour; dip in egg mixture, and dredge in breadcrumbs, shaking off excess.
2. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 3 to 4 minutes on each side or until golden. Top chicken with cheese.
3. Bake chicken in skillet at 350° for 8 minutes or until cheese is melted.
Red Wine Pasta
Ingredients
- 1 pound dried linguine
- 2 tablespoons kosher salt
- 1/2 bottle (1 1/2 cups) red wine
- 1 1/2 tablespoons extra-virgin olive oil
- 1/3 cup (2 ounces) shaved Romano
- 1/2 teaspoon black pepper, preferably cracked
- 1 teaspoon grated lemon zest
Preparation
- Bring a large pot of water to a boil. Add the linguine and salt and cook for 7 minutes. Drain the linguine and return it to the pot.
- Meanwhile, bring the wine to a simmer in a small saucepan. Pour it into the pot with the drained pasta and place it over medium-high heat.
- Cook, tossing occasionally, until the wine is almost completely absorbed, about 5 minutes.
- Remove from heat, add the oil, and toss. Sprinkle with the Romano, pepper, and lemon zest.
Sauteed Grape Tomatoes
Ingredients
- 1 pt. grape tomatoes, halved
- 1 tablespoon light brown sugar
- 3 tablespoons balsamic vinegar
- 1/4 teaspoon salt
- 1 teaspoon olive oil
- 2 tablespoons thinly sliced fresh basil
Preparation
1. Sauté tomatoes and next 3 ingredients in hot oil in a small skillet over medium-high heat 2 to 3 minutes or until thoroughly heated. Remove from heat, and stir in basil.
Once chicken and pasta are plated pour sauteed tomatoes and juices over chicken.
*Note- You’ll notice this meal is a combination of 3 different recipes to create one delicious dish. The biggest tweaks were that the chicken recipe recommends a garlic herb pasta and you’ll also notice we made it sans the ham. It is so much fun to be creative and try new combos! Send me a note with any questions.
