Chicken Parm in a Pot

Ingredients:

• 2 chicken breasts
• 2 eggs
• 1 cup bread crumbs
• 1 cup olive oil
• 1 box pasta
• 2 cups tomato sauce
• Crap load of cheese

Grab a bowl, cracked 2 eggs into it, add a dash of salt, pepper, & garlic powder. Grab another flatter dish (pie pans work great) and toss your bread crumbs into it. At this point, either dice up your raw chicken breasts in 1″ cubes or leave whole.

Start a quart pot with enough water for your pasta, add a tish of salt to the water. Preheat your sauce pan with the olive oil on medium heat.

Dip the chicken breasts into the egg bath then coat generously in the bread crumb mixture. Gently drop the chicken breasts cubes or whole breasts into the olive oil. Cook for 3-4 minutes on each side. If your chicken breast is still whole, make sure it is not pink in the center. Remove from the oil once completely cooked throughout. At this point, if your chicken breast is still whole, go ahead and cut it up into 1″ chunks.

Once the water starts boiling in your quart pot, add the pasta and follow the directions for cooking the pasta. Drain the pasta when done, but do not rinse.

Throw the pasta back into the pot once it has been drained. Add the chicken breasts and tomato sauce, stir completely. Add the cheese and give it another great stir.

I enjoy this meal with either a large glass of milk or pinot noir, depending on my mood. Enjoy!

~~Wish I would have taken pictures. Next time!~~

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