Ingredients

• 4 oz Deli fresh mozzarella cheese, sliced
• ½ cup all-purpose flour
• 2 large eggs, beaten (or ½ cup egg substitute)
• 2 tablespoons fresh basil, coarsely chopped
• ½ cup Italian-style bread crumbs
• 4 boneless chicken cutlets (1–1 ¼ lb)
• 1 teaspoon rosemary/sun-dried tomato seasoning
• ¼ cup canola oil
• 8 oz angel hair pasta
• 2 cups pasta sauce

Steps

1. Preheat oven to 400°F. Bring water to boil for pasta.
2. Cut cheese into four ½-inch-thick slices. Place flour in shallow bowl and eggs in second bowl. Chop basil, place in third bowl; stir in bread crumbs.
3. Season chicken on both sides with the seasoning. Dredge chicken in flour (coating both sides); dip into egg (allowing excess to drip off). Finally, coat chicken with bread crumb mixture; press with fingertips to evenly coat (wash hands).
4. Preheat oil in large sauté pan on medium 2–3 minutes. Add chicken; cook 2–3 minutes on each side or until browned. Transfer chicken to baking sheet and top with cheese; bake 4–5 minutes or until cheese melts and chicken is 165°F.
5. Cook and drain pasta following package instructions. Place sauce in same pan and simmer 2–3 minutes or until hot. Place pasta on serving plates; top with sauce and chicken. Serve.

Ingredients

• 4 oz Deli fresh mozzarella cheese, sliced
• 1 (11-oz) can thin-crust pizza dough
• 6 teaspoons unsalted butter, divided
• 6 teaspoons orange blossom honey, divided

Steps

1. Preheat oven to 400°F. Cut cheese into 6 slices. Unroll dough; cut into 6 even squares.
2. Place 1 cheese slice in center of each dough square; top with 1 teaspoon each butter and honey. Fold corners of dough to center of each square and seal completely closed.
3. Bake 14–15 minutes or until golden and thoroughly cooked. Serve warm. (Makes 6 servings.)