Italian Breaded Chicken with Linguine and Peppers

Tonight's dinner was completely impromptu. We hadn't really planned what we wanted but we had a few ingredients we needed to eat before they went bad.

Ingredients (2 Servings):
1 chicken breast half, butterflied into 2 portions
1/2 cup bread crumbs
1 tablespoon italian seasoning
1 egg
1 red bell pepper, thinly sliced, 3 inches long
1 green bell pepper, thinly sliced, 3 inches long
linguine
2 tablespoons olive oil
2 tablespoons unsalted butter
Salt and Pepper

Bring pot of water to a boil and begin cooking linguine. Heat olive oil in large skillet over medium to high heat. Take butterflied chicken, wrap in clingwrap and pound to 1/2 inch thick. In a shallow plate, mix breadcrumbs and italian seasoning together. Place egg in a bowl and lightly beat (Add water if desired). Season the chicken with salt and pepper then dredge in egg and coat with the bread crumbs. Place in skillet. Repeat with additional chicken portions. Heat olive oil in a small skillet over medium heat and saute the bell peppers, 4-5 minutes. Chicken will cook for roughly 3-4 minutes on each side depending on the temp level. Once chicken is cooked, set on plate and cover with tinfoil to keep warm. Drain pasta and mix in bell peppers and 1 tablespoon of butter. Plate pasta with a serving of chicken and you're done. Simple!

When I started making this I thought I might need a simple butter/wine sauce of some sort due to the dryness of the bread crumbs. Thankfully that wasn't the case because the moistness of the chicken made up for it. This was another fast and easy meal that was just thrown together with whatever we had. It had nice flavor from the italian seasoning and little bite from the bell peppers. I would definitely cook this again!