2 boneless, skinless chicken breasts
3 tablespoons olive oil (or any)
1/3 cup flour
2 eggs, beaten
1 cup Italian breadcrumbs
1/2 cup grated parmesan
1/4 cup minced garlic (from a jar) or 4 cloves
2 cups chicken stock
1/3 cup sun dried tomatoes, in oil, chopped
2 1/2 tablespoons capers, drained
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound angel hair pasta
2 cups fresh baby spinach, roughly chopped
1/4 cup shredded parmesan
1 tablespoon fresh lemon juice
Salt and pepper to taste
Preheat oven to 300F. Place a cooling rack on a baking sheet and set aside.
Butterfly the chicken breasts so you end up with four equal size pieces. Pound out thick ends, if necessary, to ensure they’re the same size. Season both sides with salt and pepper.
Place the flour, eggs, and breadcrumbs into three separate dishes and season with salt and pepper. Mix the parmesan cheese into the breadcrumbs.
Dredge each piece of chicken into the flour, shaking off excess, then dip in the eggs, and finally cover them well in the breadcrumbs.
Heat the oil over medium high heat in a large skillet and when hot, fry each piece of chicken for 1-2 minutes on each side, just until browned. (May have to fry in batches). Place on cooling rack and into oven to finish cooking.
Reduce the heat to medium and add in garlic, stirring constantly for 30 seconds, then slowly pour in the broth. Bring to a simmer and reduce heat to low. Add in the sun dried tomatoes, capers, salt and pepper, and simmer until the pasta is finished.
Meanwhile, cook pasta just shy of al dente according to the package directions. Reserve 1/2 cup cooking water. Add pasta directly to the sauce and toss well to combine. Remove from heat and toss in the spinach, shredded parmesan and lemon juice until the spinach is wilted. If the pasta is too dry, add in a little of the pasta water. Season to taste. Serve with the chicken.