Ingredients: |
Ingredients: 2 large or 4 small boneless chicken breasts
1 egg
2 cups panko bread crumbs
1/4 cup grated Parmesan cheese
salt, pepper, and garlic seasoning
2 TBLS all purpose flour
1/4 cup olive oil
1/4 cup butter
1 qt (32 oz) high quality pasta sauce
1/2 cup shredded mozzarella or Italian blend cheese
4 slices provolone cheese
1/4 cup fresh basil (or use dried if you don't have fresh)
1/4 cup grated Parmesan cheese
1 TBSP olive oil
1 lb box of spaghetti
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Directions: |
Directions:Preheat oven to 450º.
Place chicken breasts between two sheets of heavy plastic or in a sealable freezer bag and firmly pound to a thickness of 1/2 inch. If you are using large breasts, cut them in half. You should have four pieces of flattened chicken.
Season chicken thoroughly with salt, pepper and garlic seasoning.
Beat eggs in a shallow bowl and set aside.
Mix bread crumbs and 1/4 cup Parmesan in a separate bowl, set aside.
Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
Dip flour coated chicken breast in beaten egg. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
Heat olive oil and butter in large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden on both sides, about 10--15 minutes)
Place chicken in an oiled baking dish and top each with about 1/3 cup pasta sauce. Layer each chicken breast with equal amount of the shredded mozzarella or Italian cheese, fresh basil and provolone cheese. Sprinkle 1 to 2 TBSP of Parmesan cheese on top and drizzle with 1 TBSP olive oil.
Bake uncovered in the preheated oven until cheese is browned and bubbly, about 15-20 minutes.
While chicken is baking, cook spaghetti and heat up remaining sauce.
Serve sauce over spaghetti and place chicken on top. |
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