4 boneless, skinless chicken breasts
8 oz. thin spaghetti
2 large eggs
1/2 cup milk
1 cup bread crumbs
1 tbsp parmesan cheese
Garlic powder, basil, onion powder, oregano, parsley
Salt and pepper, to taste
8 slices mozzarella cheese, fresh
1 jar (16 oz.) spaghetti sauce (or see my recipe)
Directions:
Preheat oven to 375°. Boil water and cook pasta according to package directions; drain. Butterfly each chicken breast (take a sharp knife and slowly slice each breast until separated into halves, but not cut completely through). Next create a breading station using 2 pie pans. In first, whisk together eggs and milk. In second, combine bread crumbs, parmesan cheese, seasonings (to taste), salt and pepper. Take each butterflied chicken breast and dunk first in egg wash (completely covering), then into bread crumb mixture. Make sure each side is fully coated! In a large pan, heat about 2 tbsp olive oil over medium heat Add chicken to pan; cook until each side is crisp and slightly browned. Remove chicken from pan, and add to baking dish. Pour half of the sauce over top of the chicken breasts; top each piece of chicken with two slices of mozzarella. Add additional parmesan and basil over each piece of chicken. Bake in the oven for 30 minutes, or until chicken is cooked through. Heat remaining sauce in small saucepan. Serve pasta with the extra sauce, topped with one piece of the chicken and voila! You are now ready to eat!
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