Ingredients

The following ingredients have 4 Servings
  • 4 Skinless Boneless Chicken Breasts
  • 2 tbsp Olive Oil
  • 24 oz Pasta sauce ((heated))
  • 1 cup shredded Mozzarella Cheese
  • ¼ cup freshly grated Parmesan cheese
  • 1/2 lb spaghetti noodles
  • 1/2 cup flour
  • 1 tsp Paprika
  • Salt
  • A few grinds of fresh ground pepper
  • 2 eggs, (beaten)
  • 1 cup Seasoned Italian Breadcrumbs
  • 2 tbsp grated Parmesan cheese ((plus more for topping))

Instruction

  • Preheat oven to 400 degrees, boil a pot of water, and heat pan with oil coating the bottom.
  • Pound the chicken breasts with mallet till the breast is a uniformed thickness, roughly ½” thick. (Best to cover in plastic wrap to prevent splattering).
  • Set up dredging station with a dish of flour, paprika, ground pepper, and lightly seasoned with salt. A separate dish of beaten eggs, and a third dish of breadcrumbs, and Parmesan.
  • Dredge the chicken in flour mixture shaking off the excess, then in the egg, letting excess drip off, and finally in the breadcrumb mixture, ensuring it is thoroughly coated.
  • Place chicken breast in heated oiled pan, cooking each side for 2 minutes or until nicely browned.
  • When both sides are browned place chicken on a baking sheet; topped with mozzarella and Parmesan cheese.
  • Finish cooking in the oven till the internal temperature exceeds 165 degrees and cheese is melted, about 7 minutes.
  • While chicken begins cooking place noodles in boiling water and cook until al dente (About 9 minutes).
  • Serve chicken on top of a bed of spaghetti covered in pasta sauce.