Serves 4
Ingredients:
- 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
Instructions:
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.