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home > recipes > meat > baked chicken parmesan with linguine
from Malta Baked Chicken Parmesan with Linguine Ingredients: 100g seasoned fine dry bread crumbs 80g Shredded Parmesan Cheese 4 [55g total] boneless, skinless chicken breast halves 2 large eggs, beaten 2 teaspoons extra virgin olive oil 60g shredded mozzarella cheese 1 package 250g Linguine 850ml Marinara Sauce PREHEAT oven to 180 degrees c. Lightly grease 8-inch-square baking dish. COMBINE bread crumbs and Parmesan cheese in shallow dish. Dip chicken in eggs, and then cover with bread crumb mixture. Arrange chicken in prepared baking dish. Drizzle with oil. BAKE for 25 to 30 minutes or until chicken is tender and no longer pink in centre. Sprinkle with mozzarella cheese. Bake for an additional 2 minutes or until cheese is melted. PREPARE pasta according to package directions; boil the sauce. Toss pasta with sauce; divide among plates. Top with chicken. Garnish with basil.

Baked Chicken Parmesan with Linguine


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keyword: baked
keyword: chicken
keyword: parmesan
keyword: linguine
ethnicity: italian
recipes for meat
recipes by nazzarenocasha
Email Address:
(posted February 1, 2014)

from Malta

Baked Chicken Parmesan with Linguine

Ingredients:
100g seasoned fine
dry bread crumbs
80g Shredded
Parmesan
Cheese
4 [55g total] boneless, skinless
chicken breast halves
2 large
eggs, beaten
2 teaspoons extra virgin
olive oil
60g shredded
mozzarella
cheese
1 package 250g
Linguine
850ml
Marinara
Sauce

PREHEAT oven to 180 degrees c. Lightly
grease 8-inch-square baking dish.

COMBINE
bread crumbs and Parmesan cheese in shallow dish. Dip chicken in eggs, and then cover with bread crumb mixture. Arrange chicken in prepared baking dish. Drizzle with oil.

BAKE for 25 to 30 minutes or until chicken is tender and no longer pink in centre. Sprinkle with mozzarella
cheese. Bake for an additional 2 minutes or until cheese is melted.

PREPARE
pasta according to package directions; boil the sauce. Toss pasta with sauce; divide among plates. Top with chicken. Garnish with basil.



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