Ingredients
each chicken breast-5-6 oz, grilled
¾ cup Rigati pasta
½ cup tomato basil sauce
2 tablespoons Asiago cheese, shredded
2 tablespoons mozzarella/parmesan mixture
½ pounds bread crumbs
½ ounce granulated garlic
½ ounce onion powder
1 tablespoon parsley flakes, dry
¾ ounce Kosher salt
½ fresh ground black pepper
1 ½ ounce fresh grated Pecorino romano
1 tablespoon basil, dry
1 tablespoon oregano, dry
1 tablespoon whole marjoram, dry
Preparation
4 each eggs 1 - 2 ounces olive oil
Lightly beat all the eggs until fluffy. Using separate hands for the dry and wet ingredients, dip the chicken into eggwash, shake lightly and then dredge in breading. Remove and place onto parchment lined pan, ensure all chicken is covered.
In a heated sauté pan add 1 to 2 oz of olive oil. Heat until hot and add breaded chicken. Cook until golden brown. Finish in oven until internal temperature is 165 degrees.
