3 boneless, skinless chicken breasts, flattened a little
1 jar Emeril’s Vodka Sauce
Seasoned dry Italian Bread Crumbs
Kraft Parmesan Cheese
grated parmigiano reggiano
2 eggs
water
olive oil
fresh basil
house seasoning ( 1 cup Kosher salt, 1/4 cup pepper and 1/4 cup garlic powder. Mixed together and stored in a container for various uses)
Radiatori pasta, cooked al dente about 7 minutes.
Boil and drain pasta. Set aside. Add some house seasoning to the bread crumbs. Put some on a plate, enough to coat the chicken. Mix eggs with water in a separate plate. Put Kraft parm cheese on another plate. Flatten each chicken breast a little so they cook easier. Roll each piece in Kraft parm cheese, then dip in egg mixture, then coat with bread crumbs. Saute chicken in a couple of Tbsp of olive oil to brown.
Spray a 13×9 baking dish with Pam, dump the pasta in. Sprinkle chopped fresh basil on top of pasta, and shred some parmigiano reggiano over the top. Add each chicken breast. Pour the Vodka Sauce over all. I sprinkled the rest of the bread crumb mixture combined with any leftover Kraft parm cheese over the top of the sauce and drizzled a little olive oil on top of that. Cover with foil and bake 400° oven for about 40 minutes, or til chicken is cooked thru. Remove foil during last 5-10 minutes of baking.
