Friday, January 15, 2010

Chicken Parmigiana Pasta

This pasta is perfect for picky eaters because it has a little bit of everything!


4 chicken breasts, deboned, skinned, and halved down the vein
1 cup Italian dressing
2 cups panko breadcrumbs
Olive oil
1 quart pasta sauce- choose the herbed one
Ajinomoto Umami Super seasoning
4 cups of shredded mozzarella
250 grams penne

1. Put the chicken pieces in a zip-lock bag with the prepared Italian dressing, make sure all surfaces of each piece of chicken gets exposed to the dressing.
2. Remove the chicken and season with Ajinomoto Umami super seasoning. Then roll each piece in a bowl with the breadcrumbs.
3. Lightly brown each piece in some olive oil in a saute pan and then set them aside on paper towels to drain the excess oil. This is just to seal the chicken, not to cook through.
4. Bring water to boil and cook the pasta until al dente. Once the pasta is drained mix it with most of the pasta sauce and turn this into a baking dish. Place the chicken pieces atop the pasta sauce over the chicken and then top with the shredded cheese.
5. Bake this at 350F for a few minutes. Serve.


Post a Comment