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1 egg
1/2 cup DI GIORNO Shredded Parmesan Cheese
1/4 cup dry bread crumbs
1 teaspoon Italian seasoning
4 boneless, skinless chicken breast halves
1/4 cup olive oil
1/4 cup POLLY-O Shredded Mozzarella Cheese
1 (9 ounce) package refrigerated linguine, cooked, drained
1 3/4 cups marinara sauce, heated
Beat egg lightly in shallow dish. Mix Parmesan cheese, crumbs and Italian seasoning in separate shallow dish. Dip chicken in egg, then in cheese mixture, turning to evenly coat both sides of each chicken breast with the cheese mixture.
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min. on each side or until cooked through (170 degrees F). Top with mozzarella cheese; cover. Reduce heat to low. Cook 3 min. or until mozzarella cheese is melted.
Place hot linguine on platter; top with the marinara sauce and chicken.
Yield: 4 servings
1/2 cup DI GIORNO Shredded Parmesan Cheese
1/4 cup dry bread crumbs
1 teaspoon Italian seasoning
4 boneless, skinless chicken breast halves
1/4 cup olive oil
1/4 cup POLLY-O Shredded Mozzarella Cheese
1 (9 ounce) package refrigerated linguine, cooked, drained
1 3/4 cups marinara sauce, heated
Beat egg lightly in shallow dish. Mix Parmesan cheese, crumbs and Italian seasoning in separate shallow dish. Dip chicken in egg, then in cheese mixture, turning to evenly coat both sides of each chicken breast with the cheese mixture.
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min. on each side or until cooked through (170 degrees F). Top with mozzarella cheese; cover. Reduce heat to low. Cook 3 min. or until mozzarella cheese is melted.
Place hot linguine on platter; top with the marinara sauce and chicken.
Yield: 4 servings
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