Chicken Parmesan with Escarole over Angel Hair Pasta

Ingredients:

• 1 clove of garlic, crushed
• 1 yellow onion, chopped
• 2 large portobello mushroom tops, sliced
• 1 tablespoon olive oil
• 4 boneless, skinless chicken breasts
• ½ cup of Italian bread crumbs
• ¼ cup parmesan cheese
• 1 jar of spaghetti sauce
• 1 pound of angel hair pasta
• 4 cups of escarole, chopped

Preparation:
Pound the chicken breasts with a kitchen mallet between two sheets of plastic wrap.
Heat the olive oil in a pan and add the garlic.
Cook the onion and escarole in the oil until tender.
Remove from the pan and keep warm.
Place the portobello mushrooms in the pan and cook until brown around the edges.
Remove from the pan and keep warm.
Mix the Italian bread crumbs and Parmesan cheese in a zip top plastic bag.
Place the chicken breasts in the bag and shake to coat.
Cook the chicken breasts in the pan over medium heat about 2 minutes on each side.
Cover the chicken with the spaghetti sauce.
Add the escarole, onions, garlic, and mushrooms to the pan and simmer over low heat about 15 minutes.
While the chicken and sauce simmers, cook the pasta according to package directions.
Serve alone or with a tossed salad.

More great recipes are at my Sacramento Easy Meals Examiner website.

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