Ingredients for Pepperoni Chicken Italiano With Parmesan Noodles
- 1 large egg
- 1/2 cup milk
- Chicken Breast Halves
- Self Rising Flour
- 2 1/2 tablespoons grated parmesan cheese (plus 2 tablespoons)
- Mustard Powder
- 1/2 teaspoon garlic powder
- Canola Oil
- Cream Of Chicken Soup
- Ramen Noodles
- Pepperoni Slices
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How to Make Pepperoni Chicken Italiano With Parmesan Noodles
- In a shallow dish, whisk together 1/2 cup milk and 1 large egg. Set aside.
- In a separate shallow dish, combine 1/2 cup all-purpose flour, 2 1/2 tablespoons grated parmesan cheese, 1 1/2 teaspoons dry mustard, and 1/2 teaspoon garlic powder. Set aside.
- Pound two boneless, skinless chicken breasts to 1/4-inch thickness using a meat mallet.
- Dip each chicken breast into the egg mixture, ensuring both sides are coated.
- Dredge the chicken in the flour mixture, pressing gently to adhere. Repeat for both sides.
- Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
- Add the chicken breasts and cook for 3-4 minutes per side, until golden brown.
- Remove the chicken from the skillet and set aside.
- In the same skillet, stir together 1 (10.75 ounce) can condensed tomato soup, 1/2 cup milk, 2 tablespoons grated parmesan cheese, and 1/2 teaspoon dry mustard.
- Return the chicken to the skillet, ensuring both sides are coated in the sauce.
- Top each chicken breast with 3-4 slices of pepperoni.
- Cover the skillet and simmer for 20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- While the chicken simmers, cook 1 pound of your favorite pasta according to package directions.
- Drain the cooked pasta and divide it between two plates.
- Top each serving of pasta with a pepperoni-topped chicken breast.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
112 g
Sugar
7g
Fat
90g
Carbs
22g
