This semi-crispy chicken recipe turned out very yummy, and worked well paired with some green beans, pasta and alfredo sauce. It was another one of my “quick dinner” chicken recipes, so I though you might like to try it as well.
4 boneless, skinless chicken breasts
1 Tbsp Dijon mustard
Salt and freshly ground pepper
1/2 cup bread crumbs
4 Tbsp. olive oil
uncooked penne pasta
10 oz. jar refrigerated Alfredo sauce (or try my homemade version!)
1 lb. green beans, trimmed
Pound chicken with a meat mallet for faster and more even cooking.
Coat chicken with a thin layer of mustard and season with salt and pepper. Sprinkle breadcrumbs on both sides of chicken pieces.
Heat 2 Tbsp. oil in a skillet and cook chicken for about 4 minutes on each side or until internal temperature reads 170°. Remove from heat and tent with foil.
Insert a steamer basket into a saucepan and add about 1 inch of water. Bring to a boil and add green beans. Cook, covered, about 5 minutes or until crisp-tender.
Cook pasta according to package directions. Drain and stir in alfredo sauce.
That’s it! It’s easy, although be warned-it uses a lot of dishes. This was a fave for all of us, so let me know what you think!