Skillet Chicken Parmesan:
1/2 cup grated Parmesan cheese, divided
1/3 cup dry breadcrumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 1/2 pounds chicken tenders
1 tablespoon butter
1 tablespoon olive oil
12 ounces angel hair pasta, cooked and drained
1 1/2 to 2 cups marinara
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
1/2 cup shredded Provolone or Mozzarella cheese
1. Preheat the broiler on the oven. You'll need a large nonstick skillet and a large stainless steel or cast iron skillet for this recipe.
2. Combine 3 tablespoons Parmesan, breadcrumbs, oregano, basil and 1/8 teaspoon salt in a shallow bowl. Place the egg white in a separate shallow bowl. Heat the butter with the olive oil in your nonstick skillet over medium heat. Dip each piece of chicken in egg white, then coat in the breadcrumb mixture. Add the chicken to the pan and cook 3 minutes on each side or until cooked through.
3. Place the cooked pasta in your oven-safe skillet. Place the cooked chicken on top of the pasta. In a medium bowl, mix marinara with balsamic, pepper and remaining 1/8 teaspoon salt. Spoon the sauce over the chicken. Sprinkle evenly with the remaining Parmesan and Provolone cheeses. Broil 2 to 4 minutes, or until the cheese is melted and bubbly. Serve immediately- a generous portion of pasta with chicken and sauce on top.
Dip chicken in egg white.
Then coat with breadcrumb and parmesan mix.
Cook for 3 mins on each side in skillet on med in butter/olive oil or until done.
Remove from pan when done.
Wipe pan out and placed cook noodles in skillet.
Mix marinara with salt, pepper and balsamic vinegar.
Place chicken on noodles.
Spoon marinara on top, then sprinkle with parmesan and shredded cheese.
Broil for 2-5 mins in the skillet in the oven, or until cheese is bubbly.
Enjoy!
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