By Brittanie Peterson
Preheat your oven to 400°F (200°C).
Pound chicken breasts to an even thickness of about 1/2 inch. Season both sides with salt and black pepper.
Mix breadcrumbs and 1/4 cup of Parmesan cheese in a shallow dish.
Dredge each chicken breast in the breadcrumb mixture, pressing lightly to adhere.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side until golden brown. Transfer to a baking dish.
Pour 1 cup of marinara sauce over the chicken breasts, and sprinkle with the remaining 1/4 cup of Parmesan cheese and 1 cup of mozzarella cheese.
Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
While the chicken bakes, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Drain and set aside.
In the same skillet, add a little olive oil and sauté minced garlic until fragrant. Add the remaining 1 cup of marinara sauce and heat through. Combine with the cooked spaghetti. Adjust seasoning with salt and pepper.
For the salad, whisk together 2 tablespoons of olive oil, the juice of 1 lemon, balsamic vinegar, salt, and pepper.
Toss the mixed greens in the dressing until well coated.
Serve the chicken parmesan with a side of spaghetti and salad.
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By Brittanie Peterson
This Italian-American Main Course Pasta Chicken recipe is ready in 60 minutes and features chicken breasts, breadcrumbs, Parmesan cheese and other delicious ingredients. Contains 750 calories total.
Preheat your oven to 400°F (200°C).
Pound chicken breasts to an even thickness of about 1/2 inch. Season both sides with salt and black pepper.
Mix breadcrumbs and 1/4 cup of Parmesan cheese in a shallow dish.
Dredge each chicken breast in the breadcrumb mixture, pressing lightly to adhere.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side until golden brown. Transfer to a baking dish.
Pour 1 cup of marinara sauce over the chicken breasts, and sprinkle with the remaining 1/4 cup of Parmesan cheese and 1 cup of mozzarella cheese.
Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
While the chicken bakes, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Drain and set aside.
In the same skillet, add a little olive oil and sauté minced garlic until fragrant. Add the remaining 1 cup of marinara sauce and heat through. Combine with the cooked spaghetti. Adjust seasoning with salt and pepper.
For the salad, whisk together 2 tablespoons of olive oil, the juice of 1 lemon, balsamic vinegar, salt, and pepper.
Toss the mixed greens in the dressing until well coated.
Serve the chicken parmesan with a side of spaghetti and salad.
Calories per Serving: 750
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