Breaded Asiago Chicken with Pasta

Ingredients:
1 chicken breast, cut in half to make two chicken breasts
1 c. Panko bread crumbs (fine)
1 Tbs. garlic salt
1 egg
1 1/4 c. shredded Asiago cheese
 Any shape pasta, about 1/2 a box
Three cheese pasta sauce

Place each chicken breast in between two sheets of Saran wrap. With a meat tenderizer, tenderize the meat until each piece of chicken is the same size and thickness. Place the Panko and garlic salt in a small shallow bowl (stir together), and the egg in another shallow bowl. Beat the egg with a fork. Dunk one piece of chicken into the egg and coat on both sides. Place into your Panko and press down on each side until the whole chicken piece is covered. Repeat for the second  piece of chicken.

Meanwhile heat your water for your pasta. I add a small amount of salt and olive oil to not only flavor the pasta, but make sure none sticks to the bottom of my pan. Add the noodles when your pasta water is boiling and cook according to the package. Drain the pasta and place back into the pan. Add your sauce and let heat through.

Heat a medium sized skillet on medium. Spray with non-stick cooking spray (I used a small amount of bacon grease instead for flavor). When the pan is hot, place each piece of chicken inside. Cover with a lid so that the steam in the pan cooks the chicken on top as well as on the bottom. Flip over when the breading looks to be slightly browned. The other side will not take very long (maybe 3-5 minutes total for both sides). When the chicken is cooked, sprinkle each with 1/4 cup of the Asiago cheese. Cover with the lid and turn the heat off so that the heat melts the cheese onto the chicken.

Place your pasta on your plate and top with the extra Asiago cheese, and then place the chicken on top of the pasta. Very tasty!