Pan Fried Chicken and Ham Parmesan With Sauteed Grape Tomatoes

  1. Preheat oven to 350.
  2. Sprinkle chicken with salt and pepper.
  3. Whisk together egg and 2 tablespoons water.
  4. Dredge chicken in flour; dip in egg mixture, and dredge in breadcrumbs, shaking off excess.
  5. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 3 to 4 minutes on each side or until golden.
  6. Top chicken with ham and cheese.
  7. Bake chicken in skillet at 350 for 8 minutes or until cheese is melted.
  8. Serve over Garlic-Herb Pasta; top with Sauteed Grape Tomatoes.
  9. Garlic-Herb Pasta: Cook 8 oz.
  10. vermicelli according to package directions; drain.
  11. Toss with 1/4 cup Garlic-Herb Butter.
  12. Season with salt to taste.
  13. Makes 4 servings.
  14. Garlic-Herb Butter: Stir together 1/2 cup softened butter; 1 large garlic clove, pressed; 2/3 cup chopped fresh basil; 1/4 cup chopped fresh parsley; and 1/4 teaspoons salt until well blended.
  15. Use immediately, or cover and chill up to 3 days.
  16. For longer storage, form into a log or press into ice cube trays, and wrap tightly with plastic wrap; freeze up to 1 month.
  17. Makes 1/2 cup.
  18. Prep: 15 minute.
  19. Sauteed Grape Tomatoes: Saute tomatoes and next 3 ingredients in hot oil in a small skillet over medium-high heat 2 to 3 minutes or until thoroughly heated.
  20. Remove from heat, and stir in basil.

chicken breasts, salt, pepper, egg, flour, italian seasoned breadcrumbs, olive oil, ham slices, mozzarella cheese, grape tomatoes, light brown sugar, balsamic vinegar, salt, olive oil, fresh basil

Taken from www.food.com/recipe/pan-fried-chicken-and-ham-parmesan-with-sauteed-grape-tomatoes-352821 (may not work)

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