Crispy Parmesan Chicken and Linguine

Like two great recipes in one! Both the chicken and the linguine could each be served as a single dish, but they really compliment each other. You could easily experiment with the dry ingredients for the chicken and come up with your own version of the recipe!

• Ready In: 35 mins
• Serves: 4

Ingredients

• The Chicken

• 4  boneless skinless chicken breast halves
• 2  egg whites (beaten with a fork until frothy)
• 1  cup  regular  breadcrumbs
• 1⁄3 cup  grated parmesan cheese (freshly grated prefered)
• 3⁄4 teaspoon salt
• 1⁄8 teaspoon cayenne pepper
•  ground black pepper (to taste)
•  olive oil (to fry in)

• The Linguine

• 12  ounces linguine (cooked according to pkg directions)
• 1⁄3 cup olive oil
• 1  teaspoon  minced garlic
• 1⁄2  lemon, juice of
• 1⁄2 cup  grated parmesan cheese (freshly grated prefered)
• 3⁄4 teaspoon salt
• 3⁄4 teaspoon red pepper flakes

Directions

1. Place chicken breast pieces between plastic wrap and pound flat to approx 1/4 inch thickness.
2. Place egg whites in a dish and the remaining dry ingredients in a seperate dish.
3. Dip chicken in egg to coat and then in dry ingredients (Do one piece at a time).
4. Fry coated chicken pieces in olive oil until cooked through and golden brown and crispy on the outside.
5. Drain pieces on paper towel or grate.
6. While linguine is hot, mix it together with all the other ingredients thoroughly- taking care to sprinkle in the cheese as not to have it all melt together in a lump.
7. Serve individual portions of linquine with a chicken piece on top.