Chicken Parmigiana

Prep Time 25

Cook Time 30

Servings servings

Calories 720kcal

2 cups Marinara sauce or more if desired, (see recipe in menu or use store bought sauce)
4 oz Linguine pasta or pasta of your choice
6 oz Chicken breast boneless skinless butterflied
1/4 cup All-purpose flour
1 Egg beaten
1/2 cup Breadcrumbs
2 tbsp Extra-virgin olive oil
1/4 cup Mozzarella cheese shredded
2 tsp Parmesan cheese grated
1 tbsp Fresh parsley chopped for garnish
2 slices Crusty bread drizzled with oil and toasted golden brown

Heat the marinara sauce in a pot over medium low heat, stirring occasionally.
Cook the pasta according to the directions on the package. Drain well and set aside.
Preheat oven broiler on low.
Coat the chicken well in flour, then egg, then in the bread crumbs. Pressing firmly so the breading sticks to the chicken.
Heat the oil in a pan on medium heat. Cook chicken until golden brown on both sides to an internal temperature of 160 degrees using a thermometer. Transfer to a foil lined baking sheet.
Spoon some of the marinara sauce on the chicken to cover the top, evenly spread with mozzarella cheese and broil until the cheese is melted and golden brown.
Toss the pasta with the marinara sauce.
Serve the chicken with the pasta. Sprinkle with parmesan cheese. Garnish with parsley and serve with bread.