-4-5 boneless skinless chicken breast, pounded to an even thickness
-1/2 cup grated Parmesan cheese
-1 t. dried Italian seasoning
-2 garlic cloves pressed or 2 t. garlic from a jar ( I guess you could also use garlic powder or salt too)
-1/2 of one of those tubes of saltine crackers crumbled and pulverized into dust 🙂 (and I guess you could use Ritz too)
-1 stick of butter (yes you heard me, one whole stick!)
-Shredded or sliced mozzarella cheese
-Your favorite spaghetti sauce
Start by melting the butter in the microwave in a bowl that would also be easy to dip the chicken in. Combine the next 4 ingredients into a separate bowl. First dip the chicken into the butter, then coat evenly in the crumb mixture. Set on a plate and continue with the rest of the chicken. Pour the remaining butter into a large saute pan and heat over med-hi heat until very hot. Place the chicken evenly in the pan like so…
Hopfully you heard a sizzle! Let the chicken sit, DONT MOVE IT AROUND OR YOU’LL LOOSE THAT GREAT BROWNING! Cook for about 4 min. then flip over and cook until internal temperature reaches 165 or there is no more pink juices coming out. Turn on your broiler to low.
Remove chicken from pan onto a “cooling rack” placed over a jelly roll pan like so… and sprinkle with mozzarella cheese.
Now start the asparagus (and if you are serving spaghetti with it too like I did, start cooking the spaghetti too)
To prepare asparagus, wash it, then holding both ends with your fingertips, bend the asparagus until it snaps, it naturally breaks off the tender part to be eaten, cool huh!?
Melt in a separate, smaller saute pan, melt 1 T. of butter (to a whole bundle of asparagus). Add the asparagus and sprinkle with lemon pepper seasoning. Cook over med to med hi heat for about 10 min, or until tender.
BACK TO THE CHICKEN:
Put the chicken into the oven on the second from the top rack just until the cheese is melted, about 3 minutes, but WATCH IT!!!
Heat the sauce and dollop on top of the chicken and spaghetti. Enjoy!!
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