CHICKEN PARMESAN – October 13 – National Pasta Month

Serves 4


  • Plastic wrap or parchment paper
  • 4 boneless skinless chicken breast halves
  • Salt
  • Black pepper
  • 1 cup flour
  • 2 large eggs
  • 1 cup breadcrumbs
  • ¾ cup grated parmesan cheese
  • ¼ cup olive oil
  • 4 cups marinara sauce
  • 4 slices provolone cheese
  • 6-8 ounces spaghetti noodles


Preheat the oven to 350 degrees Fahrenheit.  Place plastic wrap or parchment paper on a butcher block and place one chicken breast on the wrap and then cover with an additional piece of plastic wrap or parchment paper.  Pound the chicken until it is about ½ inch thick.  Repeat with the remaining chicken.  Lightly season both sides of each chicken breast with salt and pepper.  In a pie plate add the flour.  In a separate pie plate crack the eggs and whisk.  In a third pie plate add the bread crumbs and half of the parmesan cheese and mix.  In a pan over medium-high heat add the olive oil.  Dredge a chicken breast in the flour, then the egg, then the breadcrumb and cheese mixture.  Place the chicken in the pan and cook 3-4 minutes on each side, until golden brown.  Place on a plate with paper towels to absorb extra oil.  Place ½ cup marinara sauce on the bottom of a 9×13 inch baking dish.  Place the chicken on the top of the sauce.  Put 1 tablespoon of the marinara sauce on each chicken breast then add the remaining parmesan cheese to each breast.  Top with a slice of provolone cheese.  Bake uncovered for 15-20 minutes.  In a large sauce pot bring water and 1 tablespoon salt to a boil.  Add the spaghetti noodles and cook until the spaghetti is al-dente, then drain.  Heat the remaining marinara sauce.  Plate the noodles, top with the sauce then place a chicken breast on top.

Tomorrow: October is National Pasta Month and National Vegetarian Month.  Tomorrow’s recipe will be a Vegetarian Pasta dish.


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