Crispy breaded chicken, topped with tomato sauce and mozzarella cheese hangs out on a bed of pasta and makes everybody happy.
Total Time:35 minutes
Yield:2 servings 1x
2 boneless skinless chicken breasts
Salt and pepper
About 1 cup all-purpose flour
About 1 cup panko bread crumbs
1/2 cup vegetable oil
4 slices fresh mozzarella cheese
3 cups of your favorite tomato sauce
8 ounces spaghetti
Preheat your oven to 400 and put a large pot of water on to boil.
Put your chicken breasts in a large zip top bag and give them a good whack with something heavy like a mallet or a rolling pin. You want it to be of equal thickness all over. About a half an inch.
Season the chicken with salt and pepper.
Get out three plates or other shallow containers. Fill one with flour, one with your eggs, lightly beaten, and one with the panko breadcrumbs. Make sure the ingredients are spread out into a thin layer.
Place your chicken breast on the flour plate, then give it a flip. Lightly shake off excess flour. Next dip both sides in the beaten egg and let it drip for a second to remove excess. Finally, press both sides into the breadcrumbs. Repeat with the second breast.
In a large skillet, heat oil to medium high heat. Cook your chicken for about 3 of 4 minutes on each side until browned. Transfer chicken to a foil-lined baking sheet.
Top each breast with a large spoonful of tomato sauce and two slices of cheese. Put chicken in the oven for about 7 minutes to finish cooking and melt cheese.
While the chicken is in the oven, boil your pasta.
To serve, fill each plate with spaghetti and top with tomato sauce. Place the chicken on top of your pasta bed and prepare to impress your loved ones.