Roasted Garlic & Italian Herb Chicken

I had some left-over roasted garlic compound butter from my Broccoli with Roasted Garlic Butter so I decided to put it to use in this chicken dish! The result was really great and it was a super fast meal. I promise you won't be disappointed.

Roasted Garlic & Italian Herb Chicken
Makes: 4 servings

2 boneless skinless chicken breasts
1/2 cup panko bread crumbs
1/4 cup parmesan cheese
1 tsp Italian seasoning
pinch of salt
1 tbsp roasted garlic butter, melted
1 egg, beaten

• Cut each piece of chicken in half length-wise so that you have four thin pieces of chicken.
• Mix together the panko, parmesan, Italian seasoning, and salt. Then mix in the melted butter. Set aside.
• Dip each piece of chicken in the beaten egg, then the panko mixture.
• Place the chicken on a lightly greased baking sheet.
• Bake at 400° F for 20 minutes until completely cooked and no longer pink.
• Serve with pasta.

I made a pasta side dish with the remaining butter. It paired really well with the chicken. You can make this while the chicken is baking.

1/2 lb penne or other tube pasta
2 tbsp roasted garlic butter
1/2 tsp red pepper flakes
1 tsp dried parsley (or 2 tsp fresh)
2 tbsp parmesan cheese

• Cook the pasta until al dente, about 11 - 12 minutes. Make sure to salt the water well.
• While the pasta is cooking, melt the butter in a saute pan. Once the butter is bubbling, add the pepper flakes then remove from the heat.
• Strain the pasta then add it to the garlic butter. Add the parsley and parmesan and toss until the pasta is coated.