By Sasha Gordanier
Preheat your oven to 200°C (400°F).
Slice the chicken breast horizontally into two thinner pieces. Season both sides with salt and pepper.
In a shallow dish, combine the breadcrumbs and grated Parmesan cheese.
Dredge each chicken piece in the breadcrumb mixture, pressing to adhere.
Heat the olive oil in an ovenproof skillet over medium-high heat. Once hot, add the chicken pieces and sear until golden brown on both sides, about 3-4 minutes per side.
Pour the marinara sauce over the chicken in the skillet. Sprinkle the shredded mozzarella evenly over the top.
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
While the chicken is baking, cook the spaghetti according to package instructions in a pot of salted boiling water until al dente. Drain and set aside.
Plate the cooked spaghetti and place the baked chicken on top, smothering with extra sauce from the skillet if desired.
Toss the mixed salad greens with lemon vinaigrette in a bowl and serve on the side.
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By Sasha Gordanier
This Main Course Pasta Italian Chicken recipe is ready in 45 minutes and features boneless skinless chicken breast, breadcrumbs, grated Parmesan and other delicious ingredients. Contains 650 calories total.
Preheat your oven to 200°C (400°F).
Slice the chicken breast horizontally into two thinner pieces. Season both sides with salt and pepper.
In a shallow dish, combine the breadcrumbs and grated Parmesan cheese.
Dredge each chicken piece in the breadcrumb mixture, pressing to adhere.
Heat the olive oil in an ovenproof skillet over medium-high heat. Once hot, add the chicken pieces and sear until golden brown on both sides, about 3-4 minutes per side.
Pour the marinara sauce over the chicken in the skillet. Sprinkle the shredded mozzarella evenly over the top.
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
While the chicken is baking, cook the spaghetti according to package instructions in a pot of salted boiling water until al dente. Drain and set aside.
Plate the cooked spaghetti and place the baked chicken on top, smothering with extra sauce from the skillet if desired.
Toss the mixed salad greens with lemon vinaigrette in a bowl and serve on the side.
Calories per Serving: 650
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