- 4
- 20 mins
- 20 mins
Ingredients
- 4 boneless, skinless chicken breasts
- 1 1/2 c. bread crumbs mixed with 1 tsp. tuscan sunset, italian herb, or pasta sprinkle (i used tuscan sunset)
- 1/2 c. grated parmesan cheese, divided
- 1 Tbsp oregano
- 1 Tbsp basil
- 1/2 tsp cayenne pepper
- 1/2 c. flour
- 2 eggs, lightly beaten
- 3 Tbsp olive oil
- 16 oz jar marinara sauce, divided (or one 15 oz. can of tomato sauce plus 1 tsp. tuscan sunset, italian herb or pasta sprinkle)
- 1 1/2 c. grated mozzarella cheese
- 8 oz dry pasta
Preparation
Step 1
1. Preheat oven to 375 degrees. Place the chicken breasts between 2 pieces of waxed paper and pound until they are about 1/2 inch thick. If you don't have a dedicated meat mallet, a heavy jar or small saucepan works fine.
2. In a wide, shallow bowl, combine the bread crumbs, Herb Blend of your choice, 1/4 cup of the Parmesan cheese, Oregano, Basil and Cayenne Pepper.
3. Lighlty coat each chicken breast with flour, shaking off the excess. Then, dip the chicken in the eggs and then the bread crumbs, making sure to evenly coat both sides. Heat the oil in a roomy frying pan over medium heat or use an electric skillet set to 350 degrees.
4. Carefully, add the chicken to the pan. Cook until golden brown on each side. Spread 1 cup of the marinara sauce or seasoned tomato sauce in the bottom of a glass baking dish. Place the cicken in the dish and top with the remaining marinara sauce. Spinkle with the mozzarella cheese and the remaining Parmesan cheese. Bake at 375 degrees for 20 minutes or until the cheese is bubbly. While the chicken is baking, cook the pasta according to package directions. Serve the chicken and pasta with a nice salad [or buttered Italian bread] for a complete meal.