Ingredients

The following ingredients have 4 Servings
  • 4 boneless skinless chicken breast
  • 1 ½ cups plain breadcrumbs
  • ½ cup parmesan (freshly grated, divided)
  • 1 tablespoon dried oregano (+ extra sprinkle for topping cheese)
  • 1 tablespoon dried basil
  • ½ teaspoon cayenne
  • ½ cup all-purpose flour (on a shallow plate)
  • 2 eggs (lightly beaten, in a pie plate)
  • 3 tablespoons extra virgin olive oil
  • prepared tomato sauce (recipe to follow)
  • 1 ½ cups fresh mozzarella (shredded)
  • 1 pound uncooked spaghetti
  • fresh basil (for serving (optional))
  • 42 ounces canned tomato sauce
  • 6 ounce can tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil

Instruction

  • Preheat oven to 375 degrees F.
  • Pound out chicken to ½-inch thickness using a mallet.Combine breadcrumbs, ¼ cup Parmesan, oregano, basil and cayenne in a pie plate. Add the flour to a shallow plate and lightly beat the eggs inside another shallow bowl or pie plate.Coat each breast in the flour, shaking off any excess flour. Next, dip each breast into the egg and then into the breadcrumb mixture. Set coated chicken aside on a plate. Let the chicken sit for at least ten minutes so that the batter will adhere to the chicken better when frying. Heat olive oil in a large non-stick skillet. Carefully add chicken to the pan, cooking two pieces at a time. Cook until golden on both sides. Place them on a paper towel in a plate to allow excess oil to drain before adding to the baking dish.
  • Spread one cup of the tomato sauce in the bottom of a baking dish. Place each chicken breast into the sauce. Top each breast with the remaining sauce and sprinkle with mozzarella and parmesan cheeses.
  • Bake for 20 minutes or until cheese is bubbly and golden.
  • Meanwhile, cook the pasta to al dente according to package directions. Drain well.
  • To serve, divide the spaghetti between four serving plates. Top the pasta with the remaining tomato sauce and one of the baked cheesy chicken breast. Sprinkle with fresh basil. Serve with garlic bread, or perhaps a tossed green salad, for something lighter.