INGREDIENTS

PROCEDURE

  • Rinse and pat dry chicken breasts. Season with salt and pepper.
  • Add eggs to a bowl and whisk. Add breadcrumbs to separate dish.
  • Dip the chicken in egg mixture and then dip into the breadcrumbs to coat evenly.
  • Heat the Rao’s Extra Virgin Olive Oil in a large frying pan.
  • Place chicken in the pan and fry for about 5 minutes on each side, until lightly browned (or until no longer pink inside).
  • Heat the Rao’s Four Cheese Sauce.
  • To serve, add the heated sauce to a serving platter and top with chicken breast.
  • Sprinkle with fresh Parmesan cheese.
  • Serve with pasta or roasted vegetables. We used a mixture of baby potatoes, carrots, broccoli and yellow zucchini roasted with salt, pepper and olive oil.

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