Incredibly Yummy

This recipe is thanks to Kelly and Southern Living. I pulled some chicken breasts out the other day for dinner, but couldn't decide what to do with it. So I called Kelly because she always has some good recipes up her sleeve. She sent me several and I chose this one.

It is so amazingly simple, quick and convenient, I literally had to procrastinate in making it. I knew Mark would be home right around 6 o'clock, so I normally start dinner around 5 o'clock. Well, I started this one and realized how quickly it would be put together so I sat down and read a magazine for a little while first! Crazy! And yet it's so good, Mark asked me where I got it! He thought maybe it was something my mom had made, frozen and given to us and all I did was heat it up. Or maybe I had bought it pre-made or something. He was quite impressed when I told him it was all from scratch and all from my kitchen (not to mention all within about 30 minutes)! And it's pretty much all stuff that I normally have around the kitchen. That's my kind of meal!

Enjoy!

Pan-Fried Chicken-and-Ham Parmesan
topped with Sauteed Grape Tomatoes
over Garlic-Herb Butter Pasta
(sounds good, huh?) :)

Chicken -

Ingredients

• 4 (6-oz.) skinned and boned chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 large egg
• 1/4 cup all-purpose flour
• 2/3 cup Italian-seasoned breadcrumbs
• 2 tablespoons olive oil
• 8 thinly sliced smoked deli ham slices (about 1/4 lb.)
• 4 (1-oz.) fresh mozzarella cheese slices

Preparation

1. Preheat oven to 350°. Sprinkle chicken with salt and pepper. Whisk together egg and 2 Tbsp. water. Dredge chicken in flour; dip in egg mixture, and dredge in breadcrumbs, shaking off excess.

2. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 3 to 4 minutes on each side or until golden. Top chicken with ham and cheese.

3. Bake chicken in skillet at 350° for 8 minutes or until cheese is melted. Serve over Garlic-Herb Pasta; top with Sautéed Grape Tomatoes.

Pasta -

Garlic-Herb Pasta: Cook 8 oz. vermicelli according to package directions; drain. Toss with 1/4 cup Garlic-Herb Butter. Season with salt to taste. Makes 4 servings.

Garlic-Herb Butter: Stir together 1/2 cup softened butter; 1 large garlic clove, pressed; 2/3 cup chopped fresh basil; 1/4 cup chopped fresh parsley; and 1/4 tsp. salt until well blended. Use immediately, or cover and chill up to 3 days. For longer storage, form into a log or press into ice cube trays, and wrap tightly with plastic wrap; freeze up to 1 month. Makes 1/2 cup.

Tomatoes -

Ingredients

• 1 pt. grape tomatoes, halved
• 1 tablespoon light brown sugar
• 3 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1 teaspoon olive oil
• 2 tablespoons thinly sliced fresh basil

Preparation

1. Sauté tomatoes and next 3 ingredients in hot oil in a small skillet over medium-high heat 2 to 3 minutes or until thoroughly heated. Remove from heat, and stir in basil.

Super easy, huh? Trust me, it is! So go cook something yummy for dinner!