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Chicken Parmesan with Spaghetti - Cooking with Tami
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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.
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Prep Time 30 minutes
Cook Time 20 minutes
Course Main Course
Servings 8

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.