Chicken Parmesan with Spaghetti
Everyone in my family loved this dish, so much so, they fought over the leftovers the next night, which NEVER happens in my home! I used my favorite jar sauce to cut down on prep time and use chicken cutlets or filet your chicken breasts in half or they will take forever to cook.
Ingredients
- 8 oz. spaghetti uncooked
- 1-3 Tablespoons olive oil
- 4 boneless, skinless chicken breasts halved lengthwise
- 6 Tablespoons all-purpose flour
- 3 teaspoons garlic powder
- 3 eggs
- 1 ½ cups Italian bread crumbs
- ¾ cup grated Parmigiano-Reggiano cheese
- 16 oz. jar marinara sauce
- 8 slices mozzarella cheese
Instructions
- Cook pasta according to package directions and drain.
- While pasta cooks, warm the sauce.
- Toss 1 cup of sauce with the pasta and keep warm.
- Combine flour, garlic powder, and a dash of salt in a shallow dish.
- In a second dish, add eggs and lightly beat.
- In a third dish mix bread crumbs and Parmigiano.
- Place the chicken cutlets in the flour mixture, turning to coat.
- Then dip them into the eggs, letting the excess drip off before placing them in the bread crumb mixture.
- Heat a large non-stick skillet over medium heat and add 1 Tablespoon of olive oil.
- When the pan is warm, add the chicken in batches, cooking for 4 minutes a side or until browned.
- Place the cutlets on a baking sheet covered with foil and add a slice of mozzarella cheese to each piece of chicken.
- Broil in the oven for 2-4 minutes or until cheese is nice and bubbly.
- Arrange pasta on a plate, top with chicken and 2 Tablespoons of remaining sauce.
Notes
Adapted from Cooking Light Magazine.