Chicken Parmigiana

Prep Time 25

Cook Time 30

Servings servings

Calories 646kcal

8 oz Linguine pasta or pasta of your choice
1 pound Chicken breast boneless skinless butterflied
1 cup All-purpose flour
2 Eggs beaten
1 cup Breadcrumbs
1/2 cup Vegetable oil
2 cups Tomato sauce or more if desired, (see recipe in menu or use store bought sauce)
4 oz Mozzarella cheese shredded
4 slices Crusty bread
4 tsp Parmesan cheese grated
2 tbsp Fresh parsley chopped for garnish

Cook the pasta according to the directions on the package. Drain well and set aside.
Preheat oven to 350 degrees.
Coat the chicken in flour, then egg, then coat well in bread crumbs.
Heat the vegetable oil in a pan medium heat. Cook chicken just until golden brown on both sides. Transfer to a foil lined baking sheet.
Ladle a scoop of the tomato sauce on top of the chicken, cover with mozzarella cheese on top and cook in the oven until chicken reaches an internal temperature of 160 degrees and the cheese is melted.
Toss the pasta with the tomato sauce.
Serve the chicken with the pasta and crusty bread. Sprinkle with parmesan cheese. Garnish with parsley and serve.
**Freeze any remaining sauce for future use**