Chicken Ben Contee

One pound of boneless, skinless chicken breasts
4-5 vine ripe tomatoes, seeded and diced
One large red onion, finely chopped
4-5 garlic cloves, finely chopped
8-10 basil leaves, finely chopped
5 strips of bacon (cooked) cut into small pieces
3T balsamic vinegar
1 cup flour
2 T dried Italian spices
2 eggs
3 T butter
Olive oil
Half package of angel hair or cappelini pasta
1/2 cup parmesan cheese

1. Using 1 T. of butter and a little olive oil, saute onion and garlic until just golden brown.
2. Transfer onion, garlic, tomatoes and basil to a bowl. Stir in balsamic vinegar. Set aside.
3. Using the same pan that you used to saute your onions, add remaining butter and enough olive oil to cover bottom of pan. Set heat to medium.
4. Beat eggs in a medium bowl. In another bowl, mix flour and Italian spices.
5. Dredge chicken first through the egg, then through the flour to coat.
6. Fill a pot with water and set to boil.
7. Add chicken to pan. Cook 7 minutes per side, or til cooked through.
8. Remove chicken and place on serving dish.
9. Reduce heat to medium low. Add bacon pieces and tomato mixture to pan. Saute until warmed through.
10. Once your tomato mixture is in the pan, add pasta to boiling water. Cook according to directions on box. Drain.
11. Add pasta to tomato mixture in pan. Raise heat to medium high. Toss well.
12. Sprinkle with Parmesan Cheese.
My family are huge eaters. There were 5 of us. I increased by half and cooked more pasta.


~ by mamadubs on September 5, 2006.

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