Chicken Parmesan with Pasta

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 12 oz spaghetti
• 24 oz marinara sauce
• 8 oz mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• ½ cup all-purpose flour
• 2 large eggs
• 1 cup bread crumbs (plain or Italian-style)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• ½ cup olive oil
• 2 tbsp fresh parsley, chopped (optional)

Steps

1. Preheat oven to 375°F (190°C). Pound chicken breasts to 1/2-inch thickness.
2. Set up a breading station: one shallow dish with flour, salt, and pepper; one with beaten eggs; and one with bread crumbs, garlic powder, onion powder, and oregano. Dredge each chicken cutlet in flour, then egg, then bread crumbs, ensuring full coating.
3. Heat olive oil in a large skillet over medium-high heat. Fry chicken cutlets for 3-4 minutes per side until golden brown. They don't need to be cooked through.
4. Spread a thin layer of marinara sauce in a 9x13 inch baking dish. Place fried chicken cutlets over the sauce. Top each cutlet with more marinara sauce, then shredded mozzarella, and finally a sprinkle of Parmesan cheese.
5. Bake for 20-25 minutes, or until cheese is melted and bubbly and chicken is cooked through.
6. While chicken bakes, cook pasta according to package directions. Drain well.
7. Serve chicken Parmesan immediately with cooked pasta, optionally garnished with fresh parsley.