Pepperoni Chicken Italiano With Ramen Noodles
January 20, 2014
"This is another recipe that had posted onto another site. ORIGINAL DESCRIPTION: Looking for an Italian type dish that's easy on the pocket and still is quick, tasty and filling? Well, look no further this is it. And I bet that you already have most of the ingredients you need for this recipe. To make this a complete meal, serve with your favorite garlic bread and a salad. Submitted to " ZAZZ" on 1/20/14. " Keep Smiling :)"
- Other Ingredients
- Serving Size: 1 (364.2 g)
- Calories 785.5
- Total Fat - 37.8 g
- Saturated Fat - 10.7 g
- Cholesterol - 513.3 mg
- Sodium - 938.4 mg
- Total Carbohydrate - 61.4 g
- Dietary Fiber - 4.2 g
- Sugars - 2.7 g
- Protein - 48.5 g
- Calcium - 258.1 mg
- Iron - 6.4 mg
- Vitamin C - 5.9 mg
- Thiamin - 0.4 mg
In a small shallow dish beat together milk and egg, set aside.
In a medium sized shallow dish, combine 1/2 cup flour, 2 1/2 Tablespoons parmesan cheese, 1 teaspoon powdered mustard, and garlic powder, set aside.
Pound chicken breasts until 1/4 inch thickness is reached.
Dip chicken into egg/milk wash coating both sides and dredge chicken into flour mixture, making sure both sides of chicken are completely covered.
In skillet large enough to hold both pieces, heat oil over medium heat, until hot but not smoking.
Add chicken and cook on both sides until golden brown,then emove chicken from pan and keep warm.
If needed drain oil from skillet,and in same skillet you cooked the chicken in, mix together soup, milk, 2 Tablespoons parmesan cheese, and 1/2 teaspoon powdered mustard.
Return chicken to pan, making sure both sides of chicken are coated with soup mixture and top each piece of chicken with equal amounts sliced pepperoni.
Cover and simmer for 20 minutes or until heated through.
While chicken is simmering, cook noodles and after noodles are cooked, drain and divide equally among two plates.
Top each plate of noodles with a pepperoni topped chicken breast.
Tips & Variations
No special items needed.