Chicken Mozzarella II
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Serves/Makes: 4
Ready in: < 30 minutes
- 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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