FRIED CHICKEN PASTA SALAD

(Serves 4 to 6)

1 LB. COOKED PASTA, ANY STYLE (PENNE, ROTINI ETC.)

DRAIN AND RINSE IN COLD WATER

2 OZ. MINCED PEPPERONI

3 MINCED ANCHOVIES (OPT)

¼ C. DICED RED PEPPER

½ C. DICED CELERY

½ C. DICED RED ONION

½ C. OIL-PACKED SUN DRIED TOMATOES, DRAINED AND CHOPPED

2 CHOPPED GREEN ONIONS (BOTH WHITE AND GREEN)

1 C. PREPARED ITALIAN DRESSING (EX. GOOD SEASONS)

½ C. FLOUR

½ TSP. SEASONED SALT

4 BONELESS, SKINLESS CHICKEN BREAST HALVES

OR EQUIVALENT IN TENDERS

 

 

 

2 EGGS, BEATEN LIGHTLY WITH 1 T. WATER

¾ C. ITALIAN SEASONED BREAD CRUMBS

2 T. OIL

Place pasta in large mixing bowl.  Add all ingredients down to

and including chopped 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 inch thick.  Dredge in flour mixture, shaking off excess.  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