A dinner dish that’s an easy favorite.
| 1 tbsp. olive oil | |
| 2 skinless, boneless chicken breasts | |
| 1/3 package linguini | |
| Kosher salt | |
| Black pepper | |
| 2 cloves garlic, minced | |
| 3/4 cup plain bread crumbs | |
| 1/2 tbsp. thyme | |
| 1 tsp. paprika | |
| 2 eggs | |
| 1/3 cup mozzarella cheese, shredded | |
| 1 cup alfredo sauce | |
| Parsley to garnish |
A chicken milanese recipe you'll want to revisit.
| 1. | Preheat the over to 425 degrees. |
| 2. | Start to boil large pot of water, dashed with salt on high for pasta and cook according to instructions until al dente. |
| 3. | Place the chicken breasts on cutting boarding and pound until they are about a 1/4 inch thick. |
| 4. | Season chicken breasts with salt and pepper. |
| 5. | In a medium bowl, combine the garlic, bread crumbs, thyme, salt and paprika. |
| 6. | In a separate small bowl, whisk the eggs into the mixture until combined. |
| 7. | Dip each chicken breast into the eggs, and then into the mixture, coating them. |
| 8. | Place chicken on oil greased baking sheet. |
| 9. | Serve baked chicken with linguini, and top with alfredo sauce and parsley. |
| 10. | Bake the chicken for approx. 15 minutes, until golden brown. |
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