Ingredients
4 boneless chicken breasts, about 1 1/2 pounds
1 large egg
1/2 cup milk
1 cup seasoned breadcrumbs, preferably Italian flavoured
2 to 3 tablespoons extra-virgin olive oil
8 slices of mozzarella cheese
1 (24-ounce) jar pasta sauce
1/2 cup grated Parmesan cheese
8 ounces spaghetti, or linguine
Ways To Cook
Collect the necessary components.
Grease a 9 x 13-inch baking dish lightly. Preheat the oven to 350 degrees Fahrenheit.
Between two sheets of plastic wrap, gently pound the chicken breasts to a thickness of about 1/2 inch. Make use of a rolling pin or the flat side of a meat mallet to flatten the meat.
Whisk the egg and milk together in a small bowl.
In a separate broad and shallow bowl, combine the seasoned breadcrumbs.
Flatten the chicken breasts and dip them in the milk and egg mixture, then in the seasoned breadcrumbs, turning each piece to evenly coat it.
Heat 1 inch of olive oil in a large skillet or sauté pan over medium-high heat. It’s important not to burn it because olive oil reaches the smoke point quickly.
Cook the chicken in the hot oil until golden brown on both sides, about 3 to 4 minutes per side.
Pour 1/3 of the spaghetti sauce into the baking dish that has been prepared. Place the fried chicken on top and cover it with 7 mozzarella pieces.
Over the chicken and cheese, pour the remaining sauce. On top, sprinkle Parmesan cheese and the remaining chopped mozzarella slice. Bake for 25–30 minutes, or until bubbling.
Cook the spaghetti or linguine according to package directions in boiling salted water while the chicken bakes. Drain well and mix with a drizzle of extra virgin olive oil. If desired, season with salt.
Serve the chicken with a tossed green salad, pasta, and toast.
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