- 1 egg
- 1 cup Italian-seasoned bread crumbs
- 1 pound skinless, boneless chicken breast halves
- 1/4 cup canola oil, divided
- 1 (16 ounce) jar roasted red peppers
- 1/2 cup shredded Asiago cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg in a shallow bowl. Spread bread crumbs in a separate shallow bowl. Dip chicken in egg, allowing excess to drip back into the bowl. Press the dipped chicken into the bread crumbs until evenly coated on all sides.
- Heat 2 tablespoons canola oil in a skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Heat remaining canola oil in a separate skillet over medium heat; cook and stir roasted red peppers until heated through, 3 to 5 minutes.
- Transfer chicken to a casserole dish and top with Asiago cheese and roasted red peppers.
- Bake in the preheated oven until cheese is melted, about 8 minutes.
04/01/2018
recipepes.com
Karen's talian Pan-Fried Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
