Ingredients
8 ounces uncooked spaghetti
1/3 cup crispy bread crumbs
1/3 cup shredded Parmesan cheese
4 boneless skinless chicken breasts, flattened slightly
2 cloves garlic, finely chopped
1 (18 ounce) roasted tomato cooking sauce
1 cup shredded mozzarella cheese
Directions
Cook and drain spaghetti as directed on package.
In large resealable food-storage plastic bag, mix bread crumbs and Parmesan cheese. Shake each chicken breast in bread crumb mixture; set aside.
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In a 12-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Stir in garlic; cook until garlic starts to brown. Add chicken breasts; cook 6 to 10 minutes, turning once, until browned.
Pour cooking sauce around chicken; sprinkle chicken with remaining bread crumb mixture and mozzarella cheese. Heat to boiling. Cover; reduce heat to medium.
Cook 5 to 8 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165 degrees F) and cheese is melted. Serve with spaghetti.
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