Ingredients
4 small boneless skinless chicken breast halves, slightly pounded
1 large egg, beaten
1/4 cup skim milk
1 1/2 cups dry bread crumbs, Italian Seasoned
3 tablespoons olive oil
3/4 cup lean ham, diced fine or pruscuito
2 large tomatoes, diced fine
1 1/2 cups dry vermouth
4 ounces mascarpone cheese
1/4 cup fresh basil leaves, sliced
1 pound pasta, cooked and drained
3 tablespoons olive oil (extra-virgin or basil flavored)
salt and pepper
Preparation
Place egg and milk in bowl. Place breadcrumbs on plate. Heat half the oil in large non-stick fry pan over med-high heat. Dip each breast in egg and then in crumbs; coat well. Cook until brown. Turn over and add reamining oil. Remove to plate and put in warm oven.
Add ham to hot pan. Cook 5 minutes. Add tomatoes and cook 5 minutes. Add vermouth and cook 15 minutes. Stir in cheese; turn off heat. Add basil.
Toss pasta with oil, salt and pepper.
Serve chicken and pasta with sauce on top.
