Ingredients:
- 1 pound boneless chicken breasts (skinless)
- salt & pepper
- 1/2 cup all purpose flour
- 1 egg, beaten
- 1 cup panko bread crumbs
- 1/2 cup grated parmesan cheese, divided
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup olive oil*
- 1 (25 ounce) jar pasta sauce
- 8 ounces fresh mozzarella, sliced (I used shredded and it still tasted good)
- Spaghetti noodled, fully cooked
Directions:
1.
Preheat oven
to 400 degrees F.
2.
Using a
large plastic bag or plastic wrap, cover chicken and flatten to half inch
thickness using a meat pounder or a rolling pin.
3.
Sprinkle
salt and pepper on both sides of chicken.
4.
Add flour to
bowl. Add beaten egg to another bowl. Combine bread crumbs with 1/2 cup
parmesan (reserving the other half for later) along with the basil and oregano
in a dish large enough for the chicken breasts.
5.
Heat oil in
a very large skillet over medium high heat.
6.
Dredge
chicken in flour, then coat with egg, then cover with bread crumb mixture.
Press coating onto chicken to get as much as possible to stick. When the oil is
very hot, just below the point where it begins to smoke, add your coated
chicken. Continue with the remaining chicken breasts.
7.
Cook each
breast until golden brown, about 2 minutes on each side. Remove from pan and
transfer to baking dish.
8.
Cover each
breast pasta sauce as well as a couple slices of mozzarella and the remaining
parmesan cheese. You may reserve some of the sauce to serve with pasta on the
side, if desired.
9.
Cook in
preheated oven until cheese has melted, about 5-10 minutes.
10. Serve with pasta!
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