Total Time
Prep 20 mins
Cook 20 mins

This is a simple recipe for two, but I have doubled it to serve four. It is from Paula Deen's magazine.

Ingredients Nutrition


  1. For chicken, in a shallow dish, combine breadcrumbs, thyme, salt, and pepper; set aside.
  2. Brush both sides of chicken breasts with mustard. Dredge chicken in breadcrumb mixture.
  3. In a large skillet, heat 2 tablespoons olive oil over medium heat.
  4. Add chicken, and cook for 4 minutes.
  5. Add remaining olive oil to skillet, turn chicken, and cook for 3 to 4 minutes. Place chicken on a cutting board; let rest for 5 minutes.
  6. Cut chicken crosswise into 1/2-inch-thick slices.
  7. For cheesy pasta, in a large skillet, melt butter over medium heat.
  8. Add garlic and ham; cook for 2 minutes.
  9. Add flour, salt, and pepper; cook for 2 minutes, stirring constantly. Gradually stir in half-and-half.
  10. Cook, stirring frequently, for 4 to 5 minutes, or until slightly thickened.
  11. Add cheese, stirring until melted.
  12. Add hot cooked pasta to pan, tossing gently to coat with sauce.
  13. Spoon creamy cheesy pasta onto serving plates.
  14. Place sliced chicken over pasta.
  15. Garnish with fresh thyme, if desired.
Most Helpful

This is a WOW! Excellent flavor! Did not have fresh thyme, substituted with 1/4 t dry thyme. The breading was too salty (personal preference); will try with 1/8 t salt next time. Thank you for posting

Unsubscribe Me Now May 26, 2009

This was really good. I made as directed except I baked my chicken. Therefore, I added one egg to the mustard before coating the chicken. I also sprayed with non stick spray before baking for about 40 minutes. The crust was still very crispy and delicious!! I agree with Sara, this is easily four servings. Thanks for a very interesting and yummy recipe.

sbera007 February 23, 2009

Wow! This is amazing! Even my kids gobbled it up! I doubled to recipe to serve 4 of us, but we have HEAPS of leftovers, the original recipe would have fed us all, it's very filling! Not to worry though, we will enjoy the leftovers later in the week! [Made for Aus/NZ Recipe Swap #22]

Sara 76 November 11, 2008