Alright. Let's get cooking. I like to start by butterflying my chicken breasts.
Now cover with plastic wrap (wax paper will work as well) and pound with a heavy pan (or meat tenderizer). You'll want to get the chicken down to about 1/2 to 3/4 of an inch.
Notice the difference in size after the breast has been pounded? It may take a few hard hits, but you'll get the hang of it. Afterwards, I like to cut the breasts into smaller pieces.
Go ahead and get some water boiling for the pasta. You always want to season pasta water with some salt.
Preheat your oven to 450 F
In a minute, we'll dredge the chicken, but go ahead and get about an inch of oil ready over medium-high heat.
Here's my dredge line. 3 eggs and a 1/4 cup of milk (whisked), seasoned breadcrumbs, and then a clean platter.
See... Whisked :)
Coat your chicken well in the egg mixture, shake off excess drips, then move on
Cover all surfaces well with bread crumbs. I just used pre-seasoned crumbs here because it saves a ton of time and energy.
Stack on a platter until your oil is ready to fry.
To test your oil, drop in a little piece of bread crumb. If you see smoke, your oil is too hot. If it doesn't sizzle immediately, it's too cool.
Always place one end of your chicken in the pan and then lay away from you to avoid being splashed with hot oil. Trust me... It hurts.
Perfectly golden brown :)
Allow your chicken to sit on some paper towels for a few minutes to let excess oil drain off.
Get a baking dish out and lay out a thin layer of marinara sauce (any tomato sauce will work). I used store bought sauce for this recipe (again, because it saves tons of time).
Give it a good sprinkling of grated Parmesan cheese.
Now lay out your chicken on top of the sauce. Try not to allow the chicken to overlap.
Pour some more sauce on top of the chicken.
Now give it a good, hearty layer of Parmesan cheese.
Finally, give the whole dish a good layer of shredded mozzarella cheese. Place in your heated oven and let bake for 20 minutes.
After 20 minutes in the oven, switch from bake to broil, just until the cheese gets that golden brown finish to it.
About this time, you'll want to get your pasta into boiling water. It'll only take about 10 minutes and we are in the home stretch. I used angel hair pasta, but it's your choice.
And voila! There you go. Quick, easy, cheap, and very delicious!
Plate on a portion of pasta (with some extra sauce from the pan poured over top), garnish with some oregano, and enjoy!
If you enjoyed, make sure to click the like button. Also, if you make it, tell me how it turned out. While you're here, check out my other guides. Got an idea for a guide? Message me.
- 3.0 Chicken Breasts
- 2.0c Marinara sauce
- 1/2c Seasoned bread crumbs
- 2.0c Shredded mozzarella cheese
- Grated Parmesan cheese
- 3.0 Eggs
- 1/4c Milk
- 1.0lb Pasta
Wake Forest, North Carolina