Recipe: Chicken Breast Regina over Angel Hair (Petti di Pollo Regina)

2 Whole Chicken breasts, skinned, boned, and cut in half

4 thin slices of ham

4 thin slices of liver sausage or liver pate

Water

Flour

1 egg, beaten

Italian Herbed bread crumbs

3 tablespoons butter

1 (10 oz.) packet of Angel Hair pasta

1 (16 oz.) container of Mama's DOP gravy (or any Italian sauce substitute)

Split chicken breast halves lengthwise, but not completely through. Open breast halves and pound very thin.

Place a slice of ham, then a slice of liver sausage in the center of each breast. Fold in half, enclosing the ham and liver sausage, moisten the edges of the chicken with water and press together until sealed.

Coat chicken breasts with flour, dip breasts in beaten egg and coat with bread crumbs.

Fry in butter in skillet until golden brown on both sides.

Place chicken on cooked pasta and drizzle with Mama's San Marzano DOP gravy!

 

Place a slice of ham and a slice of liver sausage in center of each breast. Fold in half, enclosing the ham and sausage, moisten the edges of the chicken breast with water and press together until shut.

Coat chicken breasts with flour in pan

Dip breasts into beaten egg and finally coast with bread crumbs.

Fry chicken in skillet, using butter until golden brown on both sides and cooked thoroughly.

Bring water to