July 7, 2009

Easy Chicken Parmigiana

Lindsay Walden
6 oz (2 cups) uncooked penne (medium pasta tubes)
¼ cup grated parmesan cheese
¼ cup unseasoned dry bread crumbs
4 boneless skinless chicken breast halves
1 tablespoon oil
1 (14.5 oz) can Italian-style dice tomatoes, undrained
1 small zucchini, cut into thin 1 ½-inch-long strips
2 tablespoons chopped ripe olives

Cook penne to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, in shallow bowl, combine cheese and bread crumbs; mix well. Coat chicken breast halves with cheese mixture. Heat oil in large skillet over medium0high heat until hot. Add chicken; cook 3-5 minutes on each side or until browned.
Stir in tomatoes and zucchini. Bring to a boil. Reduce heat to low; cover and simmer 12-15 minutes or until chicken is fork-tender and juices run clear; stirring and turning chicken occasionally. Serve chicken mixture with penne. Sprinkle with olives.

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