by Madison Sayre
- 2 chicken breasts
- 1 cup of flour
- 1 cup of panko bread crumbs
- 1 large egg
- 2 tsp salt
- 2 tsp pepper
- 1 tsp garlic, minced
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 package of spaghetti
- 1 jar of marinara
- 1 12 oz package of fresh mozzarella
- 1 small container of fresh shaved parmesan
- 1 package of basil
- 3 Tbsp olive oil
- Start by boiling 5 cups of water for the spaghetti. Add a tablespoon of olive oil to keep the noodles from sticking.
- On a cutting board, butterfly the two chicken breasts. This means cut the chicken breasts partially down the middle, and then spread open like a butterfly’s wings. Then, cover the breasts with parchment paper and flatten them with a mallet.
- Prepare 3 plates: the first with one beaten egg, the second with flour and the third with breadcrumbs, one teaspoon of garlic powder, one teaspoon of onion powder, and one teaspoon of salt and pepper. Cover the breasts with flour, egg, then breadcrumb mixture. Sear chicken breasts in a pan with minced garlic and two tablespoons of olive oil, over medium heat until golden and crispy.
- When the water comes to a boil, cook the pasta until al dente.
- Next, chop the basil; save some to garnish the finished product. In a separate pot, heat marinara. Add in the rest of the seasonings and shaved parmesan, cook until cheese is melted and sauce is hot.
- Place seared chicken breasts on a cookie sheet covered with aluminum foil. Place fresh sliced mozzarella on chicken breast and broil in oven until cheese is melted and oozing.
- Strain pasta and toss with cooked marinara sauce.
- Plate sauced pasta in center of plate, and then place the breaded chicken breast on top of pasta. Garnish with fresh basil and enjoy.