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Italian Chicken In A Pan

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  Boneless chicken breast fillets 6 , skinned
  Seasoned flour 2 Tablespoon
  Egg 1 , beaten
  Dried breadcrumbs 1⁄2 Cup (8 tbs)
  Vegetable oil 2 Fluid Ounce (1/4 cup / 60 milliliter)
  Tomato pasta sauce 1 Pound (500 gram, bottled)
  Prosciutto slices/Ham 6
  Mozzarella cheese slices 6
  Fresh sage sprigs 6

1. Place the chicken between the sheets of grease proof paper and pound lightly to flatten. Dust with flour, then dip in egg and finally coat with breadcrumbs. Place on a plate lined with plastic food wrap and refrigerate for 15 minutes.
2. Heat oil in a large frying pan over a medium heat, add chicken and cook for 2-3 minutes each side or until golden. Remove from pan and set aside.
3. Add pasta sauce to pan and cook over a medium heat, stirring, for 4-5 minutes or until hot. Place chicken in a single layer on top of sauce, then top each fillet with a slice of prosciutto or ham, a slice of cheese and a sprig of sage. Cover and simmer for 5 minutes or until chicken is cooked through and cheese melts.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2049 Calories from Fat 922

% Daily Value*

Total Fat 105 g160.9%

Saturated Fat 24.4 g121.8%

Trans Fat 0.1 g

Cholesterol 610.6 mg203.5%

Sodium 3525 mg146.9%

Total Carbohydrates 85 g28.2%

Dietary Fiber 9.5 g37.9%

Sugars 14.2 g

Protein 181 g362.3%

Vitamin A 112.8% Vitamin C 142.6%

Calcium 71.1% Iron 64.1%

*Based on a 2000 Calorie diet

Italian Chicken In A Pan Recipe