Ingredients
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4 boneless skinless chicken breasts
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1 1/2 cups breadcrumbs
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1/2 cup parmesan cheese, finely grated
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1 1/2 cups flour
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1 tablespoon salt and pepper
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2 eggs
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1 cup mozzarella cheese, grated
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1 lb spaghetti, cooked and drained
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1 (28 ounce) can crushed tomatoes
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3 fresh garlic cloves, minced
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1/2 teaspoon salt and pepper
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1 teaspoon dried basil
Instructions
- In a bag, mix together the bread crumbs and the parmesan cheese.
- In another mix together the flour and the salt and pepper.
- In a medium bowl, whisk together the eggs.
- Preheat a skillet with a little oil in it on medium-high-high until a good amount of heat can be felt when your hand is placed just above it, but before it smokes.
- Preheat your oven to 300°F.
- Toss the chicken breasts, two at a time, in the flour bag to coat evenly.
- Remove from the bag and coat them in the egg.
- Toss them, two at a time, in the bread crumb bag.
- Place them in the preheated skillet and sear for 1 minute on each side.
- Set aside.
- In a 9"-13" pan, stir together the spaghetti, tomatoes, garlic, salt and pepper, and basil.
- Place the chicken on top.
- Sprinkle with the mozzeralla cheese and bake for 20 minutes or until the cheese is nice and bubbly.