I make this recipe without any noodles whenever I’m craving pasta, and it totally satisfies!
- 1 chicken breast, butterflied (150g)
- Italian breadcrumbs
- 1 egg
- pasta sauce
- mozarella cheese, sliced
- parmesan cheese
- olive oil or cooking oil of your choice
Start off by butterflying your chicken breast. (see note 1)
Tenderize the chicken by hammering it. I’ve never bought one of those cooking hammers, so I still just use the back of a spoon. Judge me.
In a bowl, take an egg and stir it up really good. The recipe I found for this said beat it, but I don’t have a beater and who has time for more dishes? Dip the chicken into the egg.
Sprinkle breadcrumbs until the chicken is covered on both sides.
Cook the chicken in a pan with olive oil until it’s cooked through.
Add pasta sauce to your hearts content to the pan. Let it get warm with the chicken.
When everything is nice and bubbly, gently lay the cheese over top of your chicken and let it melt to perfection.
Serve and enjoy!
Based on 150g chicken and 2 slices of cheese. Olive oil calories included.
- How to butterfly a chicken breast: