- chicken breasts without skin - 4 pieces
- flour - 1/2 cup
- Parmesan cheese - 1/2 cup
- salt - 1 st. a spoon
- seasoning for steak - 1 Art. a spoon
- olive oil - 2 items. spoons
- pasta - 450 Grams
- butter - 2 items. spoons
- garlic - 3-4 teeth
- bank (900 g) of crushed tomatoes - 1 piece
- sugar - 1/4 Teaspoon
- fat cream - 1/4 cup
- Basil leaves - 6-8 pieces
- parsley - 3 st. spoons
- Mozzarella and Parmesan cheese - - To taste
1. Place the chicken between layers of waxed paper and beat off with a hammer for meat. Mix together the flour, Parmesan cheese, salt, and the steak seasoning in a small bowl. Roll the chicken in the prepared mixture. 2. Add 1 tablespoon of salt and 1 tablespoon of olive oil in a large saucepan with water and bring to a boil. Boil the pasta in accordance with the instructions on the package. 3. Melt 2 tablespoons of butter in a saucepan over medium heat. Add chopped garlic and fry about 2 minutes. 4. Add the tomatoes and sugar. Increase the heat to high and bring to a boil, then reduce the heat to an average level, close the lid and continue cooking for 10 minutes, stirring occasionally. Once the sauce has boiled, add the cream and season it with salt and pepper. Simmer for 3 minutes. Reduce heat and keep warm. 5. Add the chopped basil, 1 tablespoon of parsley and mix well. Heat the butter and olive oil in a large frying pan over medium heat. Add chicken breasts and fry 4-5 minutes on each side until golden brown. 6. Lay the chicken on plates, pour the prepared sauce and sprinkle with grated Mozzarella cheese. Sprinkle with the remaining parsley. 7. Add the pasta to the plate and pour the sauce. Sprinkle with Parmesan cheese pasta and chicken. Allow to stand for a while until the cheese melts, and immediately serve.
Servings: 4