i've made this at least three times in the last three weeks. so, ya know, once a week.
steve declares, "this is restaurant good" when i make it. what does that say of my other dinners?
we don't go there. but what i do know--it's yummy. and really easy. i skip the breading that chicken parm can sometimes have and that cuts the time a lot. give it a try.
| ingredients |
4-6 thin sliced chicken breasts
italian seasonings (i have a mix, but a mixture of salt, pepper, oregano, basil would be fine)
tomato sauce (i loove the three cheese from TJ's)
1 lb. of pasta, any kind
pecorino romano cheese (or parm but i like the first better)
| directions |
sauté your chicken on medium heat in olive oil. as it browns, keep turning it and seasoning both sides. this is where it's good if you have thin chicken breasts because you can trust that they're cooked all the way through without cutting them up. otherwise, cut them up and have chicken pieces instead.
once cooked through, add the tomato sauce right over the chicken and let that simmer on low heat for 10 minutes or so. then add the mozzarella cheese, and the pecorino romano to the top of that and put the whole pan in the oven (we use all-clad so we can but make sure that it's ok for your entire pan to be in the oven). broil it for 10 minutes or so till your cheese is golden brown. serve over pasta!