NOTE: The quantity of each ingredient will depend on how many people you are feeding, as well as how much leftovers you desire. Here, I am feeding myself and three other people.
- Boneless Chicken Breasts (6)
- 1 cup flour
- 6 eggs
- 1 can Panko breadcrumbs
- 1 can Italian breadcrumbs (I go heavy on the breading)
- 2 cups shredded cheese (feel free to experiment with different flavor cheeses)
- 3 tablespoons Italian seasoning (feel free to experiment with seasonings)
- Vegetable oil (eyeball it!)
- 36 ounces marinara sauce (can be jarred, which is my lazy way out!)
- 1 cup parmesan cheese
Preheat oven to 425 degrees F.
Place the eggs in a pan and beat/whip.
Place the flour on a piece of wax paper or in a dish.
Combine the Panko breadcrumbs, regular breadcrumbs, parmesan, and seasonings onto a separate piece of wax paper or a dish.
Slice chicken breasts in thirds. Depending on the size of the breast, you may be able to slice into fourths.
Dip each chicken slice into the flour and gently wipe off any excess.
Dip each chicken breast into the whipped egg.
Dip each chicken breast into the breadcrumbs. Use a little muscle in order to get a lot of this particular mixture on the chicken.
Preheat vegetable oil in a large pan. Brown the chicken on each side. They do not need to cook all the way through. That said, I like to brown them to where they are quite crispy.
Place enough marinara sauce in the bottom of a glass cooking dish to cover in a thin coat. Add browned chicken and lightly spread marinara sauce and a healthy amount of shredded cheese and parmesan over the top. Again, I tend to go heavy on the cheese. Apply any way you wish. Experiment! Have fun!
Bake 20 minutes or until golden.
Use an oven thermometer to determine thorough cooking of the chicken. Depending on the number of chicken breasts you are cooking, you may need repeat steps 10 and 11.
Cook ¾ box of pasta. The pictures in this example are of linguine, however, I usually prefer angel hair.
Mix chicken with pasta, serve, and enjoy!