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CHICKEN PARMESAN

Print Recipe
Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings 4

Ingredients

  • 4 HALF CHICKEN BREASTS (2 LARGE ABOUT 1 1/2 LB TOTAL)
  • 3/4 CUP PANKO BREADCRUMBS
  • 3/4 CUP SHREDDED/GRATED PARMESAN
  • 1 LARGE EGG
  • 2 CUPS TOMATO PASTA SAUCE (WE USED ROASTED GARLIC)
  • 1 CUP SHREDDED MOZZARELLA OR 8 SMALL SLICES FRESH MOZZARELLA
  • 1 BOX WHOLE WHEAT SPAGHETTI NOODLES
  • 2 TABLESPOONS OLIVE OIL
  • FRESH BASIL LEAVES
  • S&P

Instructions

  • IF CHICKEN BREASTS ARE FULL (2) CUT DOWN THE MIDDLE LONG WAYS TO BUTTERFLY TO CUT IN HALF. HAMMER CHICKEN BREASTS UNTIL 1/2" THICK. SEASON WITH S&P ON EACH SIDE.
  • IN A DEEP SHALLOW DISH, CRACK EGG AND BEAT WITH FORK UNTIL FROTHY. IN A DIFFERENT DEEP SHALLOW DISH, COMBINE PANKO AND PARMESAN, MIX TOGETHER.
  • DIP SEASONED CHICKEN BREASTS INTO EGG ON EACH SIDE AND THEN PRESS INTO BREADING MIXTURE, COATING EACH PIECE AND SIDE.
  • WHILE PREPARING CHICKEN, BOIL WATER FOR SPAGHETTI. COOK PER INSTRUCTIONS.
  • IN A LARGE PAN HEAT OLIVE OIL UNTIL HOT ON MEDIUM. COOK EACH BREAST UNTIL GODLEN BROWN, ABOUT 1-2 MINUTES PER SIDE.
  • IN AN 8X8" BAKING DISH POUR IN TOMATO PASTA SAUCE. TRANSFER COOKED CHICKEN BREASTS ON TOP OF SAUCE. SPRINKLE SHREDDED MOZZARELLA ON CHICKEN BREASTS OR LAYER FRESH MOZZARELLA SLICES.
  • BROIL FOR 8-10 MINUTES UNTIL CHEESE IS MELTED AND BUBBLY.
  • PLATE SPAGHETTI NOODLES, COVER WITH TOMATO PASTA SAUCE AND CHICKEN. SPRINKLE WITH FRESH BASIL.

Notes

AUTHOR: GREAT FOOD FAST