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1. Season the chicken with salt and pepper and dust with flour. In a large skillet, heat the oil until shimmering. Add the chicken and cook over high heat, turning once, until browned and crusty on both sides, about 10 minutes.
Preheat the oven to 400°F. In a small bowl, combine the mustard, olive oil, garlic, dried thyme, dried rosemary, salt, and pepper. Place the chicken on a sheet pan or in a baking dish. Use a ...
Directions. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, drain, and set aside. Meanwhile, place the flour in a shallow dish. Heat the butter and oil ...
COOK potatoes and cauliflower in boiling water in large saucepan 20 min. or until tender. MEANWHILE, cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 3 to 4 min. on each side or until golden brown.
Add the chicken and fry over moderately high heat, turning once, until cooked through, about 7 minutes. Drain the chicken on paper towels, then transfer to a rimmed baking sheet. Top the chicken with the tomato sauce, Parmigiano, mozzarella and pepperoni. 3. Bake the chicken for about 15 minutes, until the cheese is melted and bubbling.
Reserve 1/4 cup in a small bowl for basting. Cover and refrigerate until ready to use. Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes at room temperatureor cover and ...
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