Ingredients
- 4 boneless, skinless chicken breast pounded thin
- 3 cups Roggio Marinara or jarred marinara
- 1/2 cup flour
- 1 egg lightly beaten
- 1/2 cup Italian style breadcrumbs
- 1 tsp garlic powder
- hot sauce Tabasco (optional)
- 1 cup shredded mozzarella
- 1/2 cup parmesan cheese
- 1/4 cup fresh basil
- 1 lb whole wheat spaghetti
- salt and pepper
Servings:
Instructions
- Preheat oven to 425ยบ
- Place chicken breasts in large ziplock baggie and pound until breasts are about half the height. *Another option is taking 2 large chicken breasts and split them in half horizontally.
- Prepare breading stations, using 3 different dishes.
- In first station, mix flour, garlic powder, salt and pepper. For second station, beat egg with 2 tablespoons water and a couple dashes of hot sauce. Finally for the last station, place breadcrumbs on large plate.
- Pat dry the chicken breasts. Prepare one chicken breast at a time. Start with the dredging in flour, shaking off excess.
- Dip breast in egg mixture, allowing extra to drip off. Then coat in breadcrumbs.
- Place chicken breasts on a wired baking sheet. Spray each side of the chicken breasts liberally with olive oily spray.
- Bake for 20 minutes, until breading starts to brown.
- Remove breasts and top with 1/4 cup marinara, 1/4 cup mozzarella and 2 tablespoons freshly grated parmesan.
- Bake for additional 10 minutes, then turn broiler on until cheese is nice and bubbly and starting to brown.
- Cook pasta according to package directions.
- Plate chicken breasts with spaghetti and remaining marinara. Sprinkle with chopped basil.
Recipe Notes
**See full post with pictures: Iconic Italian
Pan fried version:
Heat 2 tablespoons of olive oil per breast over medium high heat and cook for 4-5 minutes aside.
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