Chicken Parmesan with Pasta

Chicken Parmesan with Pasta

3 c. pasta
10 Ritz crackers, crushed (about ½ c crumbs)
3 Tbsp grated Parmesan
1 tsp dried oregano leaves
1 egg white
1 lb. chicken breasts ( I used 4 tenders and pounded them flat)
2 c tomato-basil (any flavor) spaghetti sauce, divided
1 c shredded mozzarella

Cook pasta. Combine cracker crumbs, Parmesan and oregano in pie plate. Whisk egg white in a second pie plate. Dip chicken in egg, then in crumb mixture.

Spray skillet. On medium heat cook chicken 5 minutes each side. Spoon 1 cup of spaghetti sauce over chicken; top with mozzarella cheese. Cover skillet. Reduce heat to low; simmer 3 minutes until cheese is melted.

Drain pasta. Add remaining sauce. Serve chicken over pasta.

Southern Fried Chicken

I am not a fan of fried chicken but my husband could live on KFC if I let him. When I found this recipe in my William Sonoma catalog I figured for his sake, I'd give it a try. It is FABULOUS!! Time consuming, but so worth it!!! The original recipe calls for a whole chicken cut into bits, I just use a few chicken breasts and cut them into bite size pieces so its more of a nugget...

Southern Fried Chicken

Several chicken breasts, cut into pieces
Salt to taste, plus 2 tsp
Fresh ground pepper to taste, plus 1 tsp
2 cups buttermilk
1-2 Tbsp Tabasco sauce
6 cups canola oil
1 ½ cup flour
½ tsp paprika

Rinse chicken & pat dry. Season with salt & pepper. Place in a large dish, cover & refrigerate for 1-4 hours. In a large bowl, combine buttermilk and Tabasco sauce, pour over chicken, coating thoroughly. Cover and refrigerate over night.

Remove chicken from fridge 30 minutes prior to cooking. Place in a colander to drain excess buttermilk from chicken. Heat oil. Combine flour, 2 tsp salt, 1 tsp pepper & paprika. Coat chicken in flour mixture, shaking off excess. Fry in oil until cooked through.

**For crispier chicken, dip in buttermilk, then flour mixture a second time before frying.

Delicious served with corn on the cob and biscuits.