The smell of pan fried chicken coated in bread crumbs and parmesan cheese along with a pot of simmering sauce is delicious. Add a side of spaghetti (or bucatini) and some green beans — you’re done.
Prep time – 10 minutes / Cook time – 35 minutes
- 6 thin sliced boneless skinless chicken breasts
- 1 C. unseasoned bread crumbs
- 1/3 C. grated Parmesan cheese + 3 T. (divided)
- 1 T. parsley
- 2 t. basil
- 2 t. garlic powder
- 2 t. onion powder
- salt and pepper
- 1 egg
- 1/2 C. milk
- 2-3 t. vegetable oil
- 3/4 C. shredded mozzerella
- 1 jar store bought marinara
- 1 lb. spaghetti or bucatini
Pat chicken breasts dry. Sprinkle with salt and pepper on each side. In a shallow dish, mix bread crumbs, Parmesan cheese, basil, onion powder and garlic powder, set aside. In second shallow dish, beat egg and milk. Add vegetable oil to a 12-inch skillet, over medium heat. Dip chicken in egg mixture, coat with bread crumbs. Press the mixture to the chicken breast. Cook chicken on each side 6 to 7 minutes or until golden brown. Keep in a warm oven and cook the remaining chicken breasts.
Cook pasta to package directions. Preheat oven to 350. In a 9 by 13 inch casserole dish, spread a quarter cup of marinara on the bottom of the dish, place chicken breasts on top of the marinara. Spread more marinara on top of each chicken breast, sprinkle with mozzarella cheese and Parmesan. Bake for 10 minutes, then broil for five minutes until cheese is bubbly and golden. Toss pasta with remaining marinara sauce, serve with steamed green beans.
