What do I love? ITALIAN FOOD! When do I want it? NOW! So I make it myself, and you
can should too! Below you’ll find my recipe for an Italian Classic Chicken Parmesan.
What Do You Need:
- 1 Bag Perdue Boneless Skinless Chicken Breast (Italian Style)
- 1 Cup Panko Breadcrumbs
- 1/2 Cup Shredded Parmesan Cheese (Plus a little more for garnish)
- 1 Cup Mozzarella Cheese
- 1 Tablespoon Italian Seasoning
- 1 Teaspoon Garlic Powder
- 2 Eggs beaten
- 1 Cup AP Flour
- 1 Small Package of Spaghetti
- 1 Jar of your favorite Marinara
- *Red Pepper Flake
- *Garlic Powder
First things first, Pre-heat your oven to 375.
In three separate bowls, set up your dredging station. Remove chicken breasts from pre-portioned packets. (Making this for one? These packages are wonderful because you only take out what you need!) Bowl One: Flour seasoned with S&P Bowl Two: Beaten Eggs Bowl Three: Panko, 1/2 Cup Shredded Parm, Italian Seasoning, Garlic Powder, S&P.
Working across move chicken through bowls 1-3, and place on in a baking vessel.
Bake Chicken for 20 minutes or until cooked through. While your chicken is baking, place your jarred Marinara in a small sauce pan on the stove. Add one large pot of salty like the sea water to the stove and bring to a bowl,cook spaghetti according to package
*I don’t like jarred sauce as it comes, so I jazz it up by adding 1 teaspoon of Red Pepper Flakes, 2 teaspoons of Garlic Powder and 1/2 tablespoon of butter. Heat through.*
Remove Spaghetti once cooked and drain well, add about 2 tablespoons of sauce add toss to coat.
When you are ready to plate layer spaghetti, a spoonful of sauce, chicken breast, a little more sauce. Top with Mozzarella. The heat from the chicken and the sauce will melt the cheese, but if you are feeling extra fancy and have oven safe serve ware just toss back in the oven until the cheese is bubbly and delicious. If you are extra hungry, the residual heat from cooking the chicken will melt the cheese just fine.
Topped with a sprinkle of Parmesan and a little parsley for color.