Pan-Fried Chicken-and-Ham Parmesan

Ingredients

• 24 oz skinned and boned chicken breasts 
• 0.3 lb deli ham smoked thinly sliced
• 1 large eggs 
• 0.3 cup flour all-purpose
• 4 oz mozzarella cheese fresh
• 4 servings sautéed grape tomatoes 
• 0.7 cup italian-seasoned breadcrumbs 
• 2 tablespoons olive oil 
• 4 servings garlic-herb pasta 
• 0.5 teaspoon pepper 
• 1 teaspoon salt 

Equipment

• frying pan
• oven
• whisk
• plastic wrap

Directions

1. Preheat oven to 35
2. Sprinkle chicken with salt and pepper.
3. Whisk together egg and 2 Tbsp. water. Dredge chicken in flour; dip in egg mixture, and dredge in breadcrumbs, shaking off excess.
4. 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.
5. Bake chicken in skillet at 350 for 8 minutes or until cheese is melted.
6. Serve over Garlic-Herb Pasta; top with
7. Sauted Grape Tomatoes.
8. 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.
9. 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. Prep: 15 min.