4 1/2 tablespoons olive oil
6 each boneless skinless chicken breast
Salt and freshly ground black pepper
3/4 cup all-purpose flour
3 each eggs, lightly beaten
1 1/2 cups bread crumbs, seasoned with Italian seasonings
3/8 cup shredded Parmesan cheese
2 1/4 cups Marinara sauce, purchased sauce (I recommend San Marzano) or homemade
6 slices fresh mozzarella, 1/2″ thick, or 1 cup shredded whole milk mozzarella
3/4 pound linguine, uncooked
6 each basil leaf
1. Preheat the oven to 350 degrees F.
2. Season the chicken with salt and pepper. In three bowls place; flour, eggs and breadcrumbs. Season flour with salt and pepper. Stir in Parmesan into breadcrumbs. Dredge chicken in flour, shaking off excess. Coat chicken in egg and then dredge in breadcrumb mixture. Place on sheet pan covered with parchment paper. Continue until all chicken has been coated.
3. Heat saute pan over med high heat. Add oil, then chicken, taking care not to crowd in pan. Brown for 2 minutes or so, until golden on each side. Place on parchment lined sheet pan. Continue until all chicken has been browned. Finish in preheated over for 20 minutes, or until internal temperature reached 155-160 degrees F.
4. Meanwhile, cook the spaghetti to package directions. Drain. Place spaghetti in bottom of container. Add 1/2 cup of prepared marinara over. Place chicken over spaghetti and sauce. Top chicken with a 1/2 cup sauce widthwise, over middle of chicken. Place one round of mozzarella cheese over top of chicken. Garnish with basil leaf or chiffanade.
Recipe adapted from Giadi DeLaurentiis