Prep time: 15 min

Baking time: 15 min

Preheat oven to: 350 degrees F

Ingredients

1 large chicken breast

6 Tbsp of Joy’s Gourmet Garlic Infused EVOO

4 Tbsp of Italian breadcrumbs or panko

1 package Joy’s Gourmet hand rolled linguine

1 jar Joy’s Gourmet Marinara Sauce

Freshly grated parmesan cheese

Chopped parsley

Salt and pepper to taste

Directions for the chicken

1) Cut the chicken breast lengthwise (lay it flat on the cutting board, rounded portion on top; place one hand on the breast, and gently cut in parallel to the top of the chicken breast, working the knife from the one side to the other). You will end up with two thinner, flatter pieces.

2) Place each piece in a plastic bag and pound with a tenderizer or a semi heavy kitchen gadget until it is ¼ inch thick.

3) Sprinkle with salt and pepper, cover with a thin layer of EVOO and Joy’s Gourmet seasoning, then coat with Italian breadcrumbs. (Note: I used Joy’s Gourmet Garlic Spread to cover the chicken with instead of the EVOO. But I love thick layer of garlic with my chicken. 😊)

4) Heat a frying pan. Once the pan is hot, add about add 3 – 4 Tbsp of EVOO and sauté the chicken for 1 minute on each side.

5) Move to a baking dish and bake for 15 minutes or until inside temperature is 165 F.

Directions for the pasta

Note: You can use any pasta you like, but our pasta is hand rolled and sodium free, and it’s definitely worth a try!

1) Place the whole noodles in boiling water for around 6 minutes for al dente pasta.

2) Drain 90% of the water. Keep the pasta in the pan and add the Marinara sauce (½ cup or 8 oz per serving), stirring to incorporate.

3) Plate and top with the cooked chicken.

4) Serve with grated fresh parmesan cheese and garnish with chopped parsley.

Chicken Parmesan (Entrée)