Make chicken breasts extraordinary with just a few flavorful additions. Use prosciutto instead of ham to elevate the dish even further.
—NAYLET LAROCHELLE MIAMI, FL
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
8 ounces uncooked angel hair pasta or thin spaghetti
4 boneless skinless chicken breast halves (6 ounces each)
1 /2 teaspoon salt
1 /4 teaspoon pepper
2 /3 cup seasoned bread crumbs
2 tablespoons olive oil
4 thin slices smoked deli ham
4 slices smoked mozzarella cheese
1 /2 teaspoon dried sage leaves
1 /2 cup prepared pesto
Grated Parmesan cheese, optional
1. Cook pasta according to package directions. Drain; transfer to a large bowl.
2. Meanwhile, pound chicken breasts with a meat mallet to 1 /2 -in. thickness; sprinkle with salt and pepper. Place bread crumbs in a shallow bowl. Dip chicken in bread crumbs to coat both sides; shake off excess.
3. In a large skillet, heat oil over medium-high heat. Add chicken; cook 4 minutes. Turn; cook 2 minutes longer. Top with ham and mozzarella cheese; sprinkle with sage. Cook 1-2 minutes longer or until a thermometer inserted in chicken reads 165°. Remove from heat.
4. Add pesto to pasta and toss to coat. Serve chicken with pasta. If desired, sprinkle with Parmesan cheese.
PER SERVING 1 chicken breast half with 3 /4 cup pasta ( calculated without Parmesan cheese ) : 694 cal., 28g fat ( 7g sat. fat ) , 122mg chol., 1184mg sod., 53g carb. ( 4g sugars, 3g fiber ) , 53g pro.