FRIED CHICKEN PASTA SALAD
(Serves 4-6)

1 LB COOKED PASTA, ANY STYLE (PENNE, ROTINI ETC.)DRAIN, RINSE IN COLD WATER.
2 OZ. MINCED PEPPERONI
3 MINCED ANCHOVIES (OPT)
1/4 C. DICED RED BELL PEPPER
1/2 C. DICED CELERY
1/2 C. DICED ONION
1/2 C. OIL-PACKED SUN DRIED TOMATOES, DRAINED AND CHOPPED.
2 CHOPPED GREEN ONIONS (USE GREEN AS WELL AS WHITE)
1 C. PREPARED ITALIAN DRESSING (EXAMPLE: GOOD SEASONS)

1 C. FLOUR
1/2 TSP. SALT
4 BONELESS, SKINLESS CHICKEN BREASTS OR EQUIVALENT IN TENDERS.
2 EGGS BEATEN LIGHTLY WITH 1 T. WATER
3/4 C. ITALIAN SEASONED BREAD CRUMBS
2 T. OIL

 

Place pasta in large mixing bowl. Add all ingredients down to and including green onions. Toss to blend well. Pour Italian dressing over all and toss again. Cover and refrigerate overnight if possible.

Combine flour and seasoned salt in plastic bag. Pound chicken to half an inch thick between two pieces of film. Dredge in flour mixture, shake off excess and dip in egg mixture allowing excess to drip off. Coat with bread crumbs.
Heat oil in large frying pan, cook chicken until done. Slice and place on salad.

(I found this recipe on Mimi's Cyber Kitchen. Check it out for lots of good stuff:
www.cyber-kitchen.com)