Simple, quick, easy and good. Seriously, what more do you need? Go by Trader Joe's on the way home and 45 minutes later you're sitting down to this.They have everything you need to make this dish. I'm even gonna let you use a jar sauce for it. Just about any wine will do -pick yourself up a nice Zinfandel or Tempranillo while you're shopping. Get a glass out and lets get to cooking!
List
4 Boneless/Skinless Chicken breast (trimmed and cleaned)
3/4 cup Flour
1 1/2 cup Bread Crumbs
1 Egg in bowl - beaten
1/4 cup Grated Parmesan Cheese
1/4 cup Olive Oil
1 jar Arrabbiata Sauce
1 tub Burrata Cheese
S & P
Crushed Red Pepper (optional)
Pour a glass of the wine you chose. Breathe, taste, relax, and now we begin.... Pre-heat oven to 375. Get 3 kitchen bowls out: Bowl #1 place flour and add some S & P. #2 add beaten egg. #3 Bread crumbs mixed with the parm cheese. Take chicken breast one at a time and place between two sheets of waxed paper. Pound with kitchen mallet until about a 1/2" to 3/4" thick. Not too thin, we want it a little thicker than normal. If you don't have a mallet use a rolling pin, back of a heavy knife, hell, go grab a brick! Anything will work. If you have a cast iron pan, great. If not, any large oven safe pan will work. Get oil heating in pan med/med-hi heat. Put extra piece wax paper to side. It's a three-step process. Coat chicken in flour, then egg, follow up with the bread crumbs and place on wax paper. Here's the rule: Use one hand only, you don't need all this goop on both hands. Place in pan and brown on both sides. When finished, place pan in oven and bake till done. Approx 35 minutes. In a small sauce pan heat pasta sauce. If you like a little extra heat, add some crushed pepper. When chicken is done, plate, top with sauce, large piece of Burrata cheese and some fresh ground pepper.
We served it with a simple mixed bean sauteed with garlic and olive oil. And of course a nice Tempranillo. Dig in!!!
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