Chicken Cordon Bleu Pasta

From Cooking with Paula Deen, Nov/Dec 2008

Chicken Cordon Bleu Pasta
  1. 1 cup panko
  2. 3/4 teaspoon minced fresh thyme
  3. 1/4 teaspoon salt
  4. 1/4 teaspoon ground black pepper
  5. 2 boneless skinless chicken breasts, pounded to 1/4-inch thickness
  6. 1 tablespoon Dijon mustard
  7. 1/4 cup olive oil
  8. Creamy Cheesy Pasta
  9. Garnish: fresh thyme
  1. In a shallow dish, combine breadcrumbs, thyme, salt, and pepper; set aside.
  2. Brush both sides of chicken breasts with mustard. Dredge chicken in breadcrumb mixture.
  3. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add chicken, and cook for 4 minutes. Add remaining olive oil to skillet, turn chicken, and cook for 3 to 4 minutes. Place chicken on a cutting board; let rest for 5 minutes. Cut chicken crosswise into 1/2-inch-thick slices.
  4. Spoon Creamy Cheesy Pasta onto serving plates. Place sliced chicken over pasta. Garnish with fresh thyme, if desired.
Makes 2 servings