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Ingredients
  • 8 oz. Spaghettini Pasta
  • 1 fz. Canola Oil
  • 2 ea. Boneless, Skinless Chicken Breasts (3 Oz.), Pounded Approximately 6” Wide
  • ¼ tsp. Kosher Salt
  • ⅛ tsp. Freshly Ground Black Pepper
  • 1 oz. All-Purpose Flour
  • 2 fz. Egg Wash
  • 2 oz. Seasoned Breadcrumbs
  • 3 fz. Parmesan Cream Sauce
  • 1-½ fz. Basil Oil
  • ½ fz. Chicken Broth
  • 1 tbl. Butter
  • ¼ oz. Parmesan/Romano Cheese Blend
  • ½ tsp. Parsley, Chopped
  • ¾ oz. Prosciutto, Sliced 1/16”
  • ½ oz. Baby Arugula
  • ½ tsp. Olive Oil
  • Pinch Kosher Salt
  • Pinch Freshly Ground Black Pepper
  • 1 tsp. Lemon Juice, Freshly Squeezed
  • ¼ oz. Parmesan/Romano Cheese Blend
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