Easy Week Night Chicken Parmesan

  • 3-4 Boneless skinless chicken breasts pounded thin or butterfly cut. 
  • Breadcrumbs
  • 2 eggs
  • Oil for browning
  • Parmesan cheese (or Italian Blend, whichever you prefer)
  • Thin Spaghetti Noodles
  • Jar of your preferred Marinara or Pasta Sauce

  • Preheat the oven to 375
  • Put on a large pot of water to boil for the noodles. (You'll cook the noodles according to package directions while you complete the chicken...)
  • Pound the chicken breasts or cut the chicken breasts in half (butterfly style)...this is what I do. So that they are a little thinner for quicker cooking.
  • In one shallow flat bowl or other dish crack the two eggs and beat gently with a fork. 
  • Put the breadcrumbs into another dish. You'll need enough to cover the chicken breasts. Start with what you think is enough and add more as you need it.
  • Heat enough oil in the bottom of a skillet to completely cover the bottom. Probably about 2-3 full turns of the pan. Heat it over medium high heat (6 on a number dial)
  • Season your chicken and then dip each breast in the egg (shake off the excess) and then dredge in the breadcrumb mixture, coating both sides.
  • Lay gently in the pan and repeat with 2 -3 other breasts. 
  • Brown on the first side approx 3 mins and turn and brown for for another 3 mins. 
  • Remove browned breasts to a baking sheet (I use my large Pampered Chef bar pan)
  • Repeat the above steps with the remaining chicken breasts, adding more oil as necessary to keep an even layer on the bottom. You'll need to adjust the heat as necessary as well. 
  • Top each breast with a spoonful of marinara sauce
  • Put pan in oven and cook for 15 mins
  • Remove pan from oven and top with cheese and return to oven for another 7-8 minutes or until cheese has melted.
  • Remove the pan and let the chicken rest for 5 mins
  • Serve pasta with warmed sauce and a piece (or two!) of chicken.
  • Enjoy!